Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and ¼ cup sugar until evenly combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and fluffy. Gradually add 1 cup of sugar, mixing well.

Add the eggs, one at a time, mixing until just combined after each addition.

Mix in the vanilla extract, lemon zest, lemon juice, and pureed strawberries until well combined.

Pour the cheesecake filling over the prepared crust in the springform pan.

Bake in the preheated oven for about 60 minutes, or until the edges are set and the center slightly jiggles when shaken.

Turn off the oven and leave the cheesecake inside for an additional 30 minutes to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight.

For the strawberry topping, combine the sliced strawberries, 2 tablespoons of sugar, and lemon juice in a bowl. Let it sit for about 15 minutes to macerate.

Before serving, top the chilled cheesecake with the macerated strawberries. Slice and enjoy!