Preheat oven to 325°F (if baking).

Combine graham cracker crumbs, sugar, melted butter, and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides.

Bake for 8–10 minutes until set. If making a no-bake version, skip this step and chill the crust for 30 minutes.

For baked: Beat room-temperature cream cheese until smooth. Add sugar and vanilla; mix well. Add eggs one at a time, blending just until combined. Stir in lemon juice if using.

For no-bake: Beat cream cheese until smooth, add powdered sugar and vanilla. Whip heavy cream to soft peaks and fold gently into the cream cheese mixture.

Pour the filling into the prepared crust and smooth the top.

For baked cheesecake: Place the springform pan on a baking sheet. Bake at 325°F for 45–55 minutes, or until edges are set and the center still slightly jiggles. Turn off the oven and leave the cheesecake inside for 30 minutes, then cool to room temp and chill 4 hours or overnight.

For no-bake cheesecake: Chill uncovered for 2 hours, then cover and chill for at least 4–6 hours until firm.

In a small saucepan over medium heat, combine sliced strawberries and sugar. Cook until the berries soften and release juices, about 4–6 minutes.

Stir in the cornstarch slurry and cook another minute until slightly thickened. Remove from heat and mix in lemon juice. Cool completely before spreading over the chilled cheesecake.

Toss crispy rice cereal with melted butter and powdered sugar until coated. Sprinkle in crushed freeze-dried strawberries and stir gently.

Lightly toast the mixture in a 350°F oven for 5–6 minutes for extra crunch. Let cool.

When the cheesecake is fully chilled, spread the cooled strawberry layer evenly over the top.

Sprinkle the crunchy topping over the strawberry layer just before serving so it stays crisp.

Decorate with whipped cream, strawberry halves, or toasted almonds if desired.