Be sure the graham crackers are very fne crumbs, the texture helps the crust to stay together well. I'll often put mine in the food processor or a blender to make sure the crumbs are very fine.

Add the graham cracker crumbs to a medium mixing bowl. Add the brown sugar, butter, and salt and stir until no dry parts remain.

Prepare a 9x13 inch baking dish by lining it with parchment paper or foil (if using foil, spray it lightly with nonstick spray).

Add the graham cracker crust mixture to the prepared pan and gently press the crust evenly into the bottom of the pan (I like to use the bottom of a measuring cup to press it in).

Place in the fridge while you prepare the filling.

Add the room temperature cream cheese to a large mixing bowl or the bowl of your stand mixer. Beat using an electirc mixer or your stand mixer for 2-3 minutes, until light and fluffy.

While the mixer is running slowly add the sugar and continue to beat until very smooth and the sugar is fully combined, about 2 minutes.

Add the vanilla extract and lemon juice and stir to combine.

With the mixer running on medium to medium-high speed slowly add the whipping cream and continue to beat until the mixture is fluffy and soft peaks form (about 3 minutes).

Spread the mixture evenly over the prepared crust. Place the cheesecake back in the fridge to chill while you make the strawberry topping.

Prepare the strawberries by removing the green top and then chopping them into ½ inch pieces (think small cubes).

In a medium saucepan add the water and cold water and use a fork or small whisk to combine and make a slurry.

Add the granulated sugar and stir to combine.

Add the strawberries and stir to combine.

Place the pan over medium to medium-high heat and allow the mixture to simmer and cook until the mixture thickens and the jel looks more clear, about 8 minutes.