Preheat oven to 325 degrees Fahrenheit and grease a 9-inch springform pan.

In a bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar, then press firmly into the bottom of the pan.

In a large stand mixer bowl, beat the cream cheese and 1 cup sugar on medium speed until smooth and airy.

Blend in the sour cream and vanilla extract until fully incorporated.

Reduce speed to low and add eggs one at a time, mixing just until the yellow disappears to avoid over-incorporating air.

Pour the batter over the crust and bake for 70 to 75 minutes until the edges are set and the center remains slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for 60 minutes.

Remove from the oven and refrigerate for at least 6 hours or overnight to set completely.

In a small saucepan, combine strawberries, 1/2 cup sugar, cornstarch, and lemon juice over medium heat.

Simmer the topping for 5 minutes until the sauce thickens and strawberries soften, then cool to room temperature.

Spread the strawberry glaze over the chilled cheesecake before releasing the springform sides and serving.