Preheat the oven to 320°F. 

Butter the bottom of an 8" springform cake tin and place a square of parchment paper on top of the butter. Clip the base back into the pan, excess paper will stick out. Butter and line the side of the pan as well. 

Using a food processor (or it can be done by hand if needed), break up the cookies or graham crackers for the crust. Break apart until broken into fine crumbs. Add butter and mix until it looks like wet sand.

Pour mixture into cake tin and spread over the base and up the walls. Press the crumbs into the sides so they stay up and flatten the bottom, may be easiest to use a glass for this. 

Using a hand mixer, beat the cream cheese until smooth. Only about 20 seconds or so. 

Add flour and mix until incorporated.

Add vanilla, sour cream, sugar, and lemon zest. Mix until combined. 

Pour the mixture into crust. 

Bake for 55 minutes or until top is light golden brown. It should jiggle slightly when you move the pan.

Cool by opening the door to the oven and allowing it to cool. After it's cooled, refrigerate for at least 4 hours. 

Remove the sides of the pan and use the parchment paper to remove the cheesecake from the bottom of the pan. Peel the parchment paper off the cheesecake and place on a platter.

Chop half of the strawberries.

Place the chopped strawberries, vanilla, sugar, and lemon juice in a saucepan. 

Bring to a simmer over medium heat. Simmer for about 10 minutes, until strawberries break down.

In a small bowl, mix cornstarch with water and add the mixture to the saucepan. Stir in.

Cut the other half of the strawberries in half. Cook them for 1 minute in the saucepan to soften. 

Remove the saucepan from the heat and allow it to cool.

Once cooled, stir. You can add a tiny but of water if needed to achieve the right consistency. 

Spoon sauce onto the cheesecake so the top is covered with a layer of halved strawberries. Refrigerate for 2 hours. 

Slice and serve.