• Very lightly grease a 9" or 10" round springform pan with cooking spray. Set aside.
• In a large bowl, combine the graham cracker crumbs, brown sugar and melted butter, stirring until moistened. Pour the crumbs into the springform pan and pat and spread the crumbs into an even layer along the bottom and slightly up the sides of the pan. Freeze for 10 minutes while you prepare the filling.
• In the bowl of a stand mixer, beat the heavy whipping cream on high speed with the whisk attachment until stiff peaks form, about 5-7 minutes; set aside. In another bowl, beat together the cream cheese, sugar, vanilla and lemon juice with the paddle attachment for about 2 minutes or until light and fluffy. Scrape down the sides of the bowl with a spatula if needed. Add in the sour cream and mix well until combined. Lastly, fold in the whipped cream until fully incorporated.
• Spread the cheesecake mixture evenly onto the crust and smooth out the top. Cover loosely with plastic wrap and refrigerate for at least 2 hours or until set. Just before serving, top with the strawberry sauce.

For the Strawberry Sauce:

• Whisk together the cornstarch and warm water in a small bowl until combined. Add the cornstarch mixture, sliced strawberries, lemon juice and zest and granulated sugar to a medium saucepan over medium heat. Break some of the strawberries up with a wooden spoon as you stir.
• Simmer the strawberry mixture for 5 minutes, then remove from heat and let cool completely. The longer it sits (especially in the fridge) the thicker it'll get. I recommend it being at least room temperature, if not chilled, before garnishing the cheesecake.