1️⃣ Prepare the Crust: Preheat the oven to 325°F (160°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and set aside.

2️⃣ Make the Cheesecake Filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in sour cream, lemon zest, lemon juice, and vanilla extract.

3️⃣ Assemble the Cheesecake: Pour the cheesecake batter into the prepared crust. Smooth the top with a spatula and bake for 55–60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Afterward, refrigerate for at least 4 hours or overnight.

4️⃣ Make the Strawberry Lemonade Topping: In a saucepan, combine chopped strawberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down, about 5–7 minutes. Let cool completely.

5️⃣ Serve: Once the cheesecake has chilled, top it with the strawberry lemonade compote. Slice and serve!