For the Crust:

• 2 cups graham cracker crumbs

• ½ cup unsalted butter, melted

• 2 tbsp granulated sugar

For the Cheesecake Filling:

• 2 cups (16 oz) cream cheese, softened

• 1 cup powdered sugar

• 1 cup heavy cream

• ¼ cup fresh lemon juice

• Zest of 1 lemon

• 1 tsp pure vanilla extract

For the Strawberry Layer:

• 1 ½ cups fresh strawberries, hulled and chopped

• ¼ cup granulated sugar

• 1 tbsp lemon juice

For Garnish (Optional):

• Fresh strawberries

• Lemon slices

• Mint leaves

Directions

1. Prepare the Crust:

   • In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.

   • Press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or a measuring cup to create an even layer.

   • Chill the crust in the refrigerator while you prepare the filling.

2. Make the Cheesecake Filling:

   • In a large mixing bowl, beat the cream cheese and powdered sugar until smooth and creamy.

   • In a separate bowl, whip the heavy cream until stiff peaks form.

   • Gently fold the whipped cream into the cream cheese mixture until well combined. Add the lemon juice, lemon zest, and vanilla extract, and mix until smooth.

3. Prepare the Strawberry Layer:

   • In a blender or food processor, puree the strawberries, sugar, and lemon juice until smooth. Strain the mixture through a fine-mesh sieve to remove seeds, if desired.

4. Assemble the Cheesecake:

   • Spread half of the cheesecake filling over the chilled crust.

   • Drizzle half of the strawberry puree over the filling and use a knife or skewer to swirl it gently.

   • Repeat with the remaining cheesecake filling and strawberry puree.

   • Cover the pan with plastic wrap and refrigerate for at least 6 hours, or overnight, to allow the cheesecake to set.

5. Garnish and Serve:

   • Carefully remove the cheesecake from the springform pan. Garnish with fresh strawberries, lemon slices, and mint leaves if desired.

   • Slice and serve chilled.