Preheat the oven to 350°F (175°C). Crush graham crackers into fine crumbs, transfer to a mixing bowl, and mix with melted butter and sugar until it resembles wet sand. Press into the bottom of a springform pan and refrigerate.

In a mixing bowl, beat cream cheese until ultra-smooth. Gradually add sugar, mixing well. Incorporate eggs one at a time, along with vanilla and lemon zest, until fully combined.

Pour the filling over the chilled crust. Bake for approximately 60 minutes until the edges are set and the center jiggles slightly.

Let the cheesecake cool in the oven with the door ajar for about an hour, then cool at room temperature for an additional hour before refrigerating overnight.

Wash and slice strawberries for topping. Combine some with sugar in a saucepan and cook over low heat for about 5 minutes to thicken the glaze.

Once set, release the cheesecake from the pan, spread glaze on top, slice with a warm knife, and serve.