In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until well mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 30 minutes.

Preheat your oven to 325°F (163°C).

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. Gradually mix in the sour cream, vanilla extract, and lemon zest, combining until creamy. Then, add the eggs one at a time, mixing gently after each addition.

Pour half of the cheesecake filling into the prepared crust and spread evenly. Layer fresh strawberry slices over the filling. Add the remaining cheesecake filling on top, smoothing it out.

Bake for about 55 minutes. After baking, turn off the oven and leave the door slightly ajar for an hour to cool gradually.

In a medium saucepan, combine the granulated sugar, lemon juice, and lemon zest over medium heat. Stir in the cornstarch mixed with water and cook until thickened. Cool the glaze slightly before pouring it over the cooled cheesecake.

Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Use it to top the cheesecake.