For the Crust: Preheat the oven to 325°F (163°C). In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture is well combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.

1. For the Cheesecake Filling: Beat the cream cheese, sugar, and vanilla extract until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the sour cream until fully combined. Pour the filling over the cooled crust and bake for 50-60 minutes or until set with a slight jiggle. Let the cheesecake cool for 1 hour in the oven with the door cracked, then cool to room temperature and refrigerate for 4 hours or overnight.
2. For the Strawberry Topping: In a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices. To thicken, mix cornstarch with water and stir into the strawberry mixture, cooking for an additional 2-3 minutes. Let the topping cool to room temperature, then spread it over the chilled cheesecake.
3. Serve: Once the cheesecake has chilled and the topping is applied, serve chilled and enjoy!