Preheat oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter until well mixed.

Press the mixture firmly and evenly onto the bottom of a 9-inch springform pan. You can use the bottom of a glass to help create an even layer.

Bake for 10-12 minutes until lightly golden. Remove from oven and let cool slightly while preparing the filling.

Wrap the outside of the springform pan tightly with heavy-duty aluminum foil to prevent water from seeping in if using a water bath.

In a large mixing bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Gradually add 1 1/2 cups granulated sugar, flour, vanilla extract, lemon zest, and salt, mixing on low speed until just combined. Do not overmix.

Add eggs one at a time, mixing on low speed after each addition until just incorporated. Again, avoid overmixing to prevent cracking.

Stir in the sour cream and heavy cream until the mixture is smooth and uniform.

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

Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath (Bain-marie), which helps the cheesecake bake evenly and prevents cracks.

Carefully transfer the roasting pan with the cheesecake to the preheated oven.

Bake for 60-70 minutes, or until the edges are set but the center 2-3 inches still jiggle slightly when gently shaken.

Turn off the oven, crack the door open slightly (you can prop it with a wooden spoon), and let the cheesecake cool gradually in the oven for 1 hour. This prevents drastic temperature changes and helps prevent cracks.

Remove the cheesecake from the oven and the water bath. Carefully unwrap the foil. Let it cool completely on a wire rack at room temperature for at least 1-2 hours.

Once cooled to room temperature, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to fully set.

In a small saucepan, combine hulled and quartered strawberries, 1/4 cup granulated sugar, and lemon juice.

Cook over medium heat, stirring occasionally, until the strawberries begin to break down and release their juices, about 5-7 minutes.

In a small bowl, whisk together cornstarch and water until smooth to create a slurry.

Pour the cornstarch slurry into the simmering strawberry mixture, stirring constantly.

Continue to cook and stir for another 1-2 minutes until the sauce thickens. Remove from heat and let cool completely. The sauce will thicken further as it cools. For a smoother sauce, you can mash some of the berries or blend a portion of it with an immersion blender.

Once the cheesecake is thoroughly chilled, carefully remove the sides of the springform pan.

Slice the cheesecake using a warm, sharp knife (wipe the knife clean between slices for best results).

Serve each slice with a generous spoonful of the homemade strawberry sauce.

Garnish with fresh strawberry slices and mint sprigs, if desired.