Preheat your oven to 320°F (160°C) and grease a 9-inch springform pan with butter or cooking spray.

In a mixing bowl, combine the cookie crumbs with melted unsalted butter until resembling wet sand. Firmly press into the pan and bake for 10 minutes until slightly golden.

In a large bowl, beat the cream cheese until smooth and creamy, about 2 minutes. Gradually add flour, vanilla, sour cream, sugar, and lemon zest, mixing just until combined.

Incorporate room temperature eggs one at a time, ensuring the mixture is smooth.

Pour the filling into the baked crust and smooth the top. Bake for 55-60 minutes until edges are set but center jiggles.

Turn off the oven and crack the door open, allowing the cheesecake to cool gradually for 1 hour.

After cooling, let it sit at room temperature for 30 minutes. Wrap in plastic wrap and refrigerate for at least 4 hours.

In a saucepan, combine diced strawberries, lemon juice, and sugar. Simmer for about 5 minutes until softened.

Mix cornstarch with water to create a slurry and stir into the strawberry sauce, allowing it to thicken for an additional 1-2 minutes.

Spread the cooled strawberry topping over the cheesecake and chill again for 2 hours before serving.

Run a knife around the edges of the springform pan before removing and slice into wedges.