Preheat your oven to 325°F (163°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until it resembles wet sand. Press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes until slightly golden, then let it cool.

In another bowl, beat the softened cream cheese and sugar until smooth. Mix in the eggs, one at a time, followed by the lemon juice, lemon zest, sour cream, and vanilla extract.

Pour the cheesecake filling over the cooled crust. Bake for 55-60 minutes or until the center is slightly jiggly but set on the edges. Turn off the oven and crack the door open, letting the cheesecake cool gradually for about an hour.

While the cheesecake is cooling, prepare the strawberry sauce by combining the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries soften and the mixture thickens, about 10 minutes. Allow it to cool.

Once the cheesecake has cooled completely, refrigerate for at least 4 hours or overnight. Just before serving, pour the strawberry sauce over the top, slice, and serve.