Place graham crackers in a food processor and pulse until you get fine crumbs. Pour the crumbs into a bowl.
Melt the butter in a small saucepan over low heat until just liquid. Pour the melted butter over the graham cracker crumbs and stir until evenly coated and crumbly.
Press the crumb mixture firmly into the bottom of a springform pan, creating an even layer. Chill the crust in the fridge for 15 minutes to set.
While the crust chills, hull and thinly slice about 200g of strawberries. Set aside the remaining strawberries for topping.
In a large bowl, beat softened cream cheese with a hand mixer until smooth and creamy, about 2 minutes. Add the powdered sugar and continue mixing until well combined.
In a separate bowl, whip the chilled heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, combining carefully to keep it light and airy.
Add the lemon juice and sliced strawberries to the filling, gently folding them in until evenly distributed.
Pour the strawberry filling over the chilled crust, smoothing the top with a spatula for an even surface.
Arrange the remaining sliced strawberries on top of the filling for a vibrant, fresh look. Press them gently into the surface.
Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or overnight, allowing it to set and flavors to meld.
Once set, carefully remove the sides of the springform pan. Slice with a hot, damp knife for clean cuts and serve chilled, garnished with extra strawberries if desired.
