Preheat the Oven:
Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan with aluminum foil to prevent any water from leaking in during baking.

Make the Crust:
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir to combine. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes and set aside to cool slightly.

Make the Filling:
In a stand mixer or with a hand mixer, beat the cream cheese until smooth and creamy. Add the sugar, vanilla extract, and lemon zest, mixing until fully combined. Add the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream and heavy cream until smooth.

Assemble and Bake:
Pour the cream cheese filling over the cooled crust. Place the springform pan in a large roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour. Remove it from the oven and let it cool completely. Refrigerate for at least 6 hours or overnight.

Make the Topping:
In a blender, combine the fresh strawberries, sugar, and lemon juice, and blend until smooth. Strain the mixture through a fine mesh sieve into a saucepan. Bring to a simmer, then stir in the cornstarch mixture. Cook for 2-3 minutes until the sauce thickens. Let the topping cool completely.

Serve:
Once the cheesecake is fully chilled and the topping is cool, spread the strawberry sauce over the top. Garnish with fresh strawberry halves for added color and flavor. Slice and serve!