Start by lightly greasing a 9-inch springform pan with cooking spray. This will help the cheesecake release easily later on.
In a medium bowl, stir together graham cracker crumbs, sugar, and melted butter. The mixture should resemble wet sand.
Press this mixture firmly into the bottom of the springform pan, creating a slight lip up the sides. This will form your crust.
Place the crust in the freezer while you prepare the cream cheese layer. This helps it set up quicker.
In a small bowl, dissolve 1 packet of gelatin in ¼ cup of boiling water. Stir until fully dissolved and set aside.
Using a stand mixer or electric hand mixer, whip cream cheese in a large bowl until it's very soft and creamy. This step is crucial for achieving a smooth filling.
Scrape the sides of the bowl down, then mix in powdered sugar, vanilla extract, lemon juice, sour cream, and the dissolved gelatin mixture. Beat until fully combined.
Turn off the mixer and gently fold in the thawed whipped topping using a spatula. Be careful not to deflate the mixture too much.
Once combined, take the springform pan out of the freezer and spoon the cheesecake layer over the crust. Use a flat-edge knife or spatula to smooth the top.
Set the cheesecake in the fridge to chill for at least 6 hours, or overnight. You can speed this up by placing it in the freezer for a couple of hours.
A few hours before serving, prepare the sugared strawberries. Hull the strawberries and cut them into quarters or eighths. Toss them with sugar and place them in the fridge to let the juices develop.
When ready to serve, take the cheesecake out of the fridge and trace the edges of the springform pan with a thin sharp knife. Gently unclamp the pan and cut it into pieces.
Top each slice with a dollop of whipped cream and the sugared strawberries. Enjoy!
