Prep the pan: Line the bottom of a 9-inch springform pan with parchment. Lightly grease the sides for easier release.

Make the crust: Combine 2 cups graham cracker crumbs, 1/3 cup melted butter, 2 tablespoons sugar, and a pinch of salt. Stir until it feels like wet sand. Press firmly into the bottom and slightly up the sides of the pan. Chill 15 minutes.

Whip the cream: In a cold bowl, beat 1 cup heavy cream to stiff peaks. Do not overbeat. Refrigerate while you make the filling.

Mix the filling base: In another bowl, beat 24 ounces softened cream cheese until smooth. Add 3/4 cup powdered sugar, 1 teaspoon vanilla, 1 tablespoon lemon zest, and 1–2 tablespoons lemon juice. Beat until creamy with no lumps.

Lighten the filling: Fold in 1/4 cup Greek yogurt or sour cream (optional). Gently fold in the whipped cream with a spatula until just combined and fluffy.

Fill the crust: Spoon the filling over the chilled crust. Smooth the top with an offset spatula. Cover and chill for at least 4 hours, preferably overnight.

Make the strawberry sauce: Hull and slice 1 pound strawberries. In a saucepan, combine berries with 1/3–1/2 cup sugar (to taste) and 1 tablespoon lemon juice. Cook over medium heat 5–7 minutes until juicy and slightly thickened. Lightly mash for a chunky sauce or blend for smooth.

Set with gelatin: In a small bowl, sprinkle 1 teaspoon unflavored gelatin over 2 tablespoons cold water. Let bloom 5 minutes. Stir the bloomed gelatin into the warm strawberry sauce until dissolved. Cool to room temperature (not hot) so it won’t melt the filling.

Add the topping: Pour the cooled strawberry mixture over the chilled cheesecake. Tilt the pan to level. Chill another 2–3 hours until the topping is set.

Unmold and serve: Run a thin knife around the edge, then release the springform ring. Garnish with fresh strawberry slices and a few mint leaves if you like. Slice with a warm, dry knife for clean edges.