Begin by crushing graham crackers into fine crumbs using a food processor or a rolling pin. In a mixing bowl, combine the crumbs with melted butter, stirring until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a 9-inch springform pan.

Preheat your oven to 350°F (175°C). Place the prepared crust in the oven and bake for approximately 10 minutes, or until it turns lightly golden. Allow to cool slightly.

In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add the sugar, then the eggs one at a time, mixing well. Incorporate vanilla extract and lemon zest.

Gently pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.

Bake the cheesecake for 60 minutes until the edges are set but the center remains slightly jiggly.

Once baked, let it cool on a wire rack for at least 30 minutes. Cover and refrigerate for at least 4 hours or overnight.

While chilling, prepare the topping by blending fresh strawberries with sugar and lemon juice until smooth.

When ready to serve, remove the cheesecake from the springform pan. Spoon the strawberry glaze over the top and slice into wedges, garnishing with extra strawberries if desired.