Add melted butter and stir until the mixture resembles wet sand and holds together when pressed.

Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan.

Refrigerate the crust for at least 30 minutes to set while preparing the filling.

In a large bowl, beat the softened cream cheese until smooth and fluffy, about 3 minutes.

Add the sugar and continue beating until well incorporated.

Mix in the vanilla extract and lemon juice.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture in three batches, being careful not to deflate the mixture.

Spread the filling evenly over the chilled crust.

Return the cheesecake to the refrigerator while preparing the topping.

Set aside 1 cup of the most attractive strawberries for garnish.

Hull and slice the remaining 3 cups of strawberries.

In a saucepan, combine sliced strawberries, sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries release their juices, about 5 minutes.

In a small bowl, whisk together cornstarch and water to create a slurry.

Slowly pour the cornstarch mixture into the strawberry mixture, stirring constantly.

Continue cooking until the mixture thickens, about 2-3 minutes.

Remove from heat and allow to cool completely.

Once the strawberry topping has cooled to room temperature, spread it evenly over the cream cheese layer.

Slice the reserved strawberries and arrange them decoratively on top.

Refrigerate the cheesecake for at least 6 hours, preferably overnight, to fully set.

Before serving, carefully run a knife around the edge of the springform pan and release the sides.