Creating a Velvet Strawberry Cheesecake can be simple if you follow these detailed steps:

1. Preheat the Oven: Begin by preheating your oven to 325°F (160°C).

2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined, then press the mixture firmly into the bottom of a 9-inch springform pan. Use the back of a measuring cup to compact the crust. Bake for 10 minutes, then let it cool.

3. Make the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add sugar and mix until creamy.

4. Add Sour Cream and Vanilla: Incorporate the sour cream and vanilla extract, mixing until fully blended.

5. Add Eggs: Mix in the eggs one at a time, beating just until combined after each addition. Be careful not to overmix.

6. Pour Filling on Crust: Pour the creamy filling over the cooled crust in the springform pan. Smooth the top with a spatula.

7. Bake the Cheesecake: Bake in the preheated oven for 45-50 minutes. The center should be set, but still slightly jiggly.

8. Cooling: Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for about 1 hour to help prevent cracking. Transfer it to the refrigerator to cool completely, ideally overnight.

9. Prepare the Strawberry Topping: In a medium saucepan, combine halved strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries begin releasing their juices, about 5-7 minutes. If you prefer a thicker topping, mix cornstarch with a little water and add it to the saucepan, cooking until it thickens.

10. Chill Strawberry Topping: Remove from heat and allow to cool slightly before spreading it over the cheesecake.

11. Decorate and Serve: Once fully cooled, remove the sides of the springform pan. Top the cheesecake with the strawberry mixture, allowing some juice to drizzle over the edges.