Instructions:

1. Begin by preparing the crust mixture. Combine graham cracker crumbs, light brown sugar, and melted butter until the crumbs are evenly coated with butter. Press half of the mixture firmly into the bottom of a 9-inch springform pan. Ensure it is packed tightly using the bottom of a dry measuring cup. Place the pan in the freezer to set, and reserve the remaining crust mixture.
2. Using a hand mixer or stand mixer, whip the heavy cream on medium-high speed for 2 minutes. Add 2 tablespoons of powdered sugar or cornstarch to stabilize the whipped cream, then continue whipping until stiff peaks form, about 4-5 minutes more.
3. In a separate bowl, cream together the softened cream cheese and granulated sugar until smooth and well combined. Scrape down the sides of the bowl as needed.
4. Add the sour cream, vanilla extract, lemon juice, and remaining powdered sugar to the cream cheese mixture. Beat on high speed until the filling is smooth and fluffy.
5. Gently fold half of the whipped cream into the cream cheese mixture until well incorporated, then fold in the remaining whipped cream.
6. Remove the springform pan from the freezer and pour the filling over the prepared crust. Smooth the top of the filling, pressing it down gently to eliminate any air pockets.
7. Sprinkle half of the reserved crust mixture over the top of the cheesecake filling, using the back of a spoon to press it down gently. Repeat with the remaining crust mixture, ensuring it is pressed firmly into the filling.
8. Cover the top of the cheesecake with parchment paper, then press down firmly with your hands. Wrap the springform pan tightly in plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set.
9. When ready to serve, slice the cheesecake and accompany with fresh strawberries, if desired.