Grease the bottom and sides of a springform with baking spray (or shortening). Set aside.
Wash, dry, and slice the fresh strawberries. Set ½ a cup of strawberries aside for the glaze.
Making the Crust
Put the graham crackers into a ziplock bag and crush with a rolling pin or meat tenderizer. Alternatively use a food processor.
In a medium mixing bowl combine crushed graham crackers and melted butter. Spoon the mixture into the springform and press into the bottom. Chill in the fridge.
Making The Filling
In a large bowl combine cream cheese, lemon juice, lemon zest, vanilla extract, and powdered sugar. Use an electric mixer and beat until smooth and creamy.
In a separate mixing bowl beat heavy whipping cream on medium speed. Just before the cream stiffens, add one tablespoon of sifted powdered sugar. Continue to beat until soft peaks form.
Fold whipped cream into the cream cheese mixture. Pour the mixture into the springform. Smooth the top with a knife or cake spreader. Chill in the refrigerator.
Making The Strawberry Glaze
In a small saucepan cook the strawberries and sugar on medium-low heat for 10 minutes. Stir occasionally. Use an immersion blender (optional) and blend strawberries.
In a small bowl mix the cornstarch and water until there are no lumps. Slowly pour liquid cornstarch into the strawberry sauce. Simmer for a few minutes until the mixture becomes thick and syrupy. Strain the strawberry sauce through a sieve to remove the seeds.
Finishing The Cake
Arrange a layer of thinly sliced strawberries on top of the pre-chilled cheesecake. Start with a ring on the outer layer and work your way inwards. Use a pastry brush or spoon to add the strawberry glaze.
Return the strawberry cheesecake to the fridge and chill for at least 6 hours.
If you don't have an immersion blender, proceed to add the cornstarch without liquifying the strawberries first. Simmer until the mixture becomes thick and syrupy. Pour the mixture through a sieve.