Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden, then set aside to cool.

In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add vanilla and lemon zest. One at a time, beat in the eggs, mixing just until combined. Finally, stir in the sour cream until everything is blended.

Pour the cheesecake filling onto the cooled crust. Bake for 50-60 minutes, or until the center is set (it’s okay if it jiggles slightly!).

Turn off the oven and crack the door, allowing the cheesecake to cool slowly to prevent cracks.

In a small saucepan, combine the diced strawberries, sugar, lemonade, and cornstarch. Cook over medium heat, stirring until thickened. Let it cool completely while your cheesecake cools.

Once the cheesecake is completely cool, pour the strawberry lemonade topping over the cheesecake, spreading it evenly. Chill in the refrigerator for at least 4 hours, preferably overnight.

Carefully release the springform pan and slice the cheesecake into pieces to serve.