Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

In a large bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, eggs, and vanilla extract, and mix until well combined.

Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 50 minutes or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.

In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes to macerate.

In a bowl, mix crushed cornflakes, melted butter, and brown sugar until well combined.

Spread the mixture evenly over the cheesecake and return to the oven for an additional 10 minutes.

Once the cheesecake has cooled and the crunch topping is golden, remove from the oven and let cool. Top with the macerated strawberries before serving.