Berrylicious Strawberry Crunch Cheesecake

Prepare the Graham Cracker Crust:
Preheat oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8-10 minutes, or until lightly golden. Let cool completely.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
Add the sour cream and vanilla extract and mix until well combined.
Beat in the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.
Prepare the Strawberry Layer:
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice.
Let the mixture sit for about 15-20 minutes, stirring occasionally, to macerate the strawberries and release their juices.
Assemble the Cheesecake:
Pour half of the cheesecake filling over the cooled graham cracker crust.
Spoon the strawberry mixture evenly over the filling.
Pour the remaining cheesecake filling over the strawberry layer.
Bake the Cheesecake: