1-First, mix 1 1/2 cups graham cracker crumbs with 6 tablespoons melted unsalted butter and 3 tablespoons granulated sugar. Press this mixture firmly into the base of your pan and chill it in the refrigerator for about 10 minutes to set.

2-Next, in a bowl, beat 16 ounces softened cream cheese with 1 cup powdered sugar, 2 tablespoons sour cream, 1 teaspoon lemon juice, and 1 teaspoon vanilla extract until smooth. This forms the creamy filling that gives the cheesecake its rich texture.

3-Separately, whip 1 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture for a light and airy feel.

4-For the strawberry layer, cook 1 pound fresh sliced strawberries with 2 tablespoons granulated sugar and 1 tablespoon water until thickened, adding 1 teaspoon cornstarch if needed. Let it cool before mixing varying amounts into the cream cheese to create layered shades of pink.

5-Pour the filling over the chilled crust, adding layers one at a time and chilling each for a few minutes before the next. Finally, refrigerate the assembled dessert overnight until it’s fully set, then garnish with extra strawberries before serving.