Combine strawberries, sugar, lemon, and cornstarch in a medium saucepan. Stir and let it come to a simmer on medium heat. Stir constantly until the strawberries release their liquid.

Once the strawberries become soft and the sauce thickens, take it off the heat and blend with an immersion blender or mash with a potato masher until it becomes a sauce.

Transfer to a non metal container and refrigerate until chilled.

Combine graham crackers, salt, and melted butter in a large bowl. Stir until even and test the crumb by squishing it with your hand. If it holds its shape when squeezed, it has enough butter. If it doesn’t hold its shape, add more melted butter a tablespoon at a time.

Line the bottom of a 9” round springform pan with parchment paper. Add the crumb mixture into the bottom of the pan and spread it out.

Use the bottom of a glass to compact the crumb into a crust. Push some of the crumbs up the sides to make walls. Set aside while working on the filling.

Set aside 2 tablespoons of jello powder for later. In a medium bowl, dissolve the rest of the jello packet in boiling hot water. Stir frequently until dissolved.

In a large bowl or stand mixer, beat whipping cream until stiff peaks. Set aside in the fridge until ready to use.

Combine cream cheese and powdered sugar in a large bowl. Beat until creamy and no more lumps remain.

Add vanilla extract, lemon juice, and salt. Beat until it comes together. Gently fold the previously whipped cream into the cream cheese mixture.

Spread half of the cream cheese filling into the crust and spread it out evenly.

Add the dissolved jello mix into the cream cheese filling. Fold until incorporated. Add the un-whipped heavy cream into the cream cheese mixture, fold until combined.

Pour the strawberry flavoured filling on top of the rest of the filling in the crust and smooth the top with a spatula or spoon. Refrigerate the cheesecake for at least 7 hours or overnight to set.

Make the strawberry crunch topping right before assembling and serving the cheesecake. Crush the cookies into large pea sized pieces using a food processor or in a large ziploc bag.

Add the reserved powdered jello mix into the crushed cookies. Add 2 tablespoons of strawberry sauce - just enough to barely moisten the crumble. Don’t add too much or it will be soggy.

Release the cheesecake by running a knife along the edge. Take the ring off the cake and slide it onto a cake stand or serving plate.

Spread strawberry sauce on top of the cheesecake, letting some drip down the edges. Sprinkle the strawberry crunch on top of the sauce.

Optionally, whip heavy whipping cream with powdered sugar until stiff peaks and pipe a rope border on top of the crunch. Add fresh strawberries on top and serve.