Preheat your oven to 325°F (160°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

In a mixing bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until well combined.

Press the crust mixture firmly into the bottom and slightly up the sides of the prepared springform pan. Bake for 10 minutes, then remove from the oven and set aside to cool.

In another large mixing bowl, beat the softened cream cheese and 1 cup sugar using an electric mixer until smooth and creamy, about 2-3 minutes.

Add in the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract, lemon zest, and lemon juice, mixing until fully incorporated.

Pour the cheesecake filling over the cooled crust and smooth out the top with a rubber spatula.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Remove from the oven and let it cool at room temperature for at least 1 hour.

While the cheesecake cools, prepare the strawberry topping. In a saucepan, combine sliced strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat for about 5-7 minutes until the strawberries soften and release their juices.

Allow the strawberries to cool before pouring them over the cooled cheesecake. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

To serve, remove the sides of the springform pan, slice the cheesecake, and enjoy!