Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes and then set aside to cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low speed until just combined. Do not overmix.

Pour the filling over the cooled crust and smooth the top.

Bake in the preheated oven for 50 minutes or until the center is set. Remove from the oven and let it cool.

In a bowl, combine sliced strawberries, sugar, and lemon juice. Let it sit for about 15 minutes to release juices.

In a bowl, mix crushed graham crackers, melted butter, and brown sugar until crumbly.

Once the cheesecake has cooled, top it with the strawberry mixture and sprinkle the crunch topping on top.

Chill in the refrigerator for at least 4 hours before serving.