Preheat your oven to 325F (160C).

In a medium-sized bowl, stir together the graham cracker crumbs, granulated sugar, and brown sugar. Stir in the melted butter until all of the graham cracker crumbs are moistened.

Press the graham cracker mixture evenly into the bottom and up the sides of a 9” springform pan.

In a large mixing bowl, combine the softened cream cheese and sugar using an electric mixer on medium-low speed until smooth, creamy, and completely combined.

Stir in the sour cream and vanilla extract until just combined.

Add the eggs, one at a time, stirring until just combined after each addition. Do not over-mix.

Pour the batter evenly into the prepared springform pan and bake at 325F (160C) for 45-50 minutes.

Allow the cheesecake to cool at room temperature and then refrigerate for at least 6 hours.

In a small saucepan, whisk together the sugar and cornstarch. Add half of the strawberries, water, and lemon juice, and heat until the sauce thickens.

Remove sauce from heat, add remaining strawberries and butter, stirring until combined. Let it cool.

Pour over set cheesecake and serve.