Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter until well blended. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes, or until it turns golden brown. Allow it to cool while you prepare the filling.

In a large mixing bowl, beat softened cream cheese with granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Carefully pour the cream cheese filling into the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50 to 60 minutes, or until the edges are set but the center still has a slight wobble.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about 1 hour. Afterward, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours, preferably overnight.

While the cheesecake is chilling, rinse and hull fresh strawberries, then slice them in half. In a small saucepan, combine the strawberries with a tablespoon of sugar over medium heat. Cook for about 5-7 minutes, until the mixture becomes syrupy. Allow it to cool completely before spreading it over the cheesecake.

When ready to serve, carefully remove the sides of the springform pan. Slice the Velvet Strawberry Cheesecake into wedges, garnishing with additional fresh strawberries if desired. Enjoy this creamy delight chilled.