rep the pan. Lightly grease a 9-inch springform pan. For easy release, line the bottom with a parchment circle.

Make the crust. In a bowl, combine graham crumbs, sugar, salt, and melted butter. Mix until the texture resembles wet sand. Press firmly into the bottom of the pan, packing it tight with the bottom of a glass. Chill for 15–20 minutes to set.

Bloom the gelatin. In a small bowl, sprinkle gelatin over 2 tablespoons cold water. Let it sit for 5 minutes until spongy. Gently warm in the microwave for 10–15 seconds, or over a hot water bath, until just dissolved. Do not boil. Set aside to cool slightly.

Beat the cream cheese. In a large bowl, beat softened cream cheese, sugar, vanilla, and lemon juice until smooth and lump-free. Scrape the bowl to avoid pockets of cream cheese.

Whip the cream. In a separate chilled bowl, whip cold heavy cream to medium-stiff peaks. It should hold shape but still look silky, not dry.

Combine and add gelatin. Fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Stream in the cooled, melted gelatin while mixing on low, then fold in the remaining whipped cream gently. The mixture should be smooth and billowy.

Fill and chill. Spread the filling over the chilled crust. Smooth the top with an offset spatula. Tap the pan lightly on the counter to release air bubbles. Cover and chill for at least 6 hours, preferably overnight, until set.

Make the strawberry topping. In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for 3–5 minutes until the berries release juices and soften slightly. For a thicker sauce, stir cornstarch and water together, then add and simmer 1 more minute until glossy. Cool completely.

Finish and serve. Run a thin knife around the edge of the chilled cheesecake and release the springform. Spoon the cooled strawberry topping over the cheesecake. Garnish with fresh sliced strawberries. Slice with a hot, dry knife for clean cuts.