Preheat your oven to 320°F (160°C). Grease the bottom and sides of your springform pan with butter or cooking spray, and optionally line the base with parchment paper.

In a mixing bowl, combine cookie crumbs with melted butter until well mixed. Press the mixture into the bottom of the springform pan.

In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Gradually add flour, vanilla, sour cream, sugar, and lemon zest, mixing gently. Incorporate eggs one at a time.

Pour the filling over the crust and bake for 55-60 minutes, until slightly jiggly in the center. Allow to cool in the oven with the door ajar.

After cooling, let the cheesecake rest at room temperature for another 30 minutes, then refrigerate for at least 4 hours or overnight.

In a saucepan, combine diced strawberries, lemon juice, sugar, and water. Simmer for 10 minutes. Mix cornstarch with water to form a slurry and add to the saucepan. Cook until thickened.

Spread the strawberry topping over the chilled cheesecake and refrigerate for another 2 hours before serving.