Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted butter and a touch of sugar. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes until lightly golden and fragrant. Set aside to cool.

In a large bowl, beat softened cream cheese until silky smooth. Gradually add granulated sugar, then mix in vanilla extract and lemon zest. Add eggs one at a time, mixing just until combined.

Pour the filling over the cooled crust. Smooth the top with a spatula. Bake for about 60 minutes until the edges are set and the center has a slight wobble.

Turn off the oven and crack the door, letting the cheesecake cool inside for about 1 hour. Then chill in the refrigerator for at least 4 hours, preferably overnight.

When ready to serve, wash and slice fresh strawberries and arrange them on top of the cheesecake.

Optionally, create a simple glaze by cooking the strawberries with sugar and cornstarch until thickened.