Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let cool.

Make the cheesecake filling

In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, vanilla extract, and mix well. Incorporate eggs one at a time, mixing well after each addition. Finally, add the heavy cream and mix until just combined.

Bake the cheesecake

Pour the cheesecake filling over the cooled crust. Bake for 45-50 minutes, or until the center is set but slightly jiggly. Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually. Remove from the oven and refrigerate for at least 4 hours, or overnight.

Strawberry Compote Preparation

Prepare the compote

In a saucepan, combine fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 10-15 minutes. Allow to cool.

Whipped Cream Preparation

Make the whipped cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep chilled until ready to serve.

Assembly

Serve

Slice the chilled cheesecake and top each slice with strawberry compote and a dollop of whipped cream before serving.