Mix graham cracker crumbs with melted butter and a pinch of salt until the mixture resembles wet sand. Press this firmly into the bottom of a greased springform pan to form an even crust. Bake at 175°C (350°F) for 10 minutes until fragrant and set. Remove and cool completely on a wire rack.
In a large mixing bowl, beat softened cream cheese and sugar with an electric mixer until smooth and creamy, about 3 minutes. Add eggs one at a time, mixing just until incorporated. Stir in lemon juice and vanilla extract until well combined. The filling should be silky and slightly thick.
Pour the cheesecake batter over the cooled crust and smooth the top with a spatula. Place the pan in the oven and bake for 50-60 minutes, until the edges are golden and the center jiggles slightly when gently shaken.
Meanwhile, prepare the strawberry compote: Combine sliced strawberries, sugar, and lemon juice in a saucepan. Simmer over medium heat for about 10 minutes, stirring occasionally, until the berries break down and the mixture thickens into a syrup. Let cool completely.
Once baked, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about an hour, then transfer to a wire rack and refrigerate for at least 4 hours or overnight to fully set.
Whip heavy cream with powdered sugar using an electric mixer until soft peaks form, about 3-4 minutes. Spread or pipe the whipped cream evenly over the chilled cheesecake, then spoon the strawberry compote on top, allowing some to drip down the sides for a natural look.
Garnish with additional fresh strawberries if desired. Slice the cake with a hot, sharp knife dipped in hot water for clean, smooth cuts. Serve immediately and enjoy the luscious layers and vibrant berries.
