• Preheat oven to 350°F.

Make the crust:

• In a food processor pulse graham crackers until finely ground. Add sugar and melted butter. Pulse to combine until you have a mixture that looks like coarse sand.
• Spread crumbs into the bottom of a 9 inch springform pan and about 2 inches up the sides of the pan. Set aside.

Make the filling:

• In a large mixing bowl, beat cream cheese until smooth. Add 1 cup sugar and continue to beat mixture until smooth and fluffy.
• Add the sour cream and vanilla extract and beat until fully combined.
• Add the eggs, one at a time, until incorporated into the cream cheese mixture.
• Pour filling into the prepared graham cracker crust.

Bake Cheesecake:

• Bake for 1 hour to 1 hour 10 minutes or until center is almost set.
• Turn off oven heat, open the oven door slightly and allow cheesecake to sit in the oven for 1 hour.
• Remove from the oven, cover and refrigerate cheesecake for 4 hours or overnight.

Make strawberry sauce:

• Place strawberries, powdered sugar and lemon juice in a blender and purée until smooth. Refrigerate until ready to serve.

To serve:

• Run a knife along the edge of the pan to loosen crust from the sides. Remove side rim of the springform pan.
• Top each slice of cheesecake with a generous drizzle of fresh strawberry sauce.