Preheat your oven to 325°F. Prepare a 9-inch springform pan by lightly greasing it.

In a bowl, mix graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the pan and about 1 inch up the sides. Bake the crust for 10 minutes. Remove and let cool slightly.

In a large bowl, beat the softened cream cheese until smooth. Add sugar and sour cream, then mix in the vanilla extract and eggs one at a time until just combined. If using, stir in the lemon zest. Pour the filling evenly over the prepared crust.

Place the springform pan into a larger baking dish. Pour hot water into the larger dish until it reaches halfway up the side of the pan. Bake for 55 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let the cheesecake cool to room temperature. Then refrigerate for at least 4 hours, preferably overnight, before serving.

For the topping, combine the quartered strawberries, sugar, and lemon juice in a small saucepan over medium heat. Bring to a simmer and allow the strawberries to break down.

Mix the cornstarch with water to create a slurry, then stir it into the saucepan. Cook for about 2 minutes until the sauce thickens. Let cool, then spoon evenly over the chilled cheesecake before serving.