Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.

Combine graham cracker crumbs, 0.25 cups sugar, and melted butter; press firmly into the bottom of the pan.

Bake crust for 10 minutes then remove to cool.

In a large bowl, beat cream cheese and 1 cup sugar until smooth and aerated.

Mix in vanilla extract and sour cream until fully incorporated.

Add eggs one at a time, beating on low speed until just combined to avoid incorporating excess air.

Pour the batter over the cooled crust and bake for 55 to 60 minutes until the edges are set but the center remains slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.

Chill the cheesecake in the refrigerator for at least 6 hours.

Puree half of the strawberries with lemon juice; slice the remaining strawberries to garnish the top before serving.