Preheat oven to 325F. Line the bottom of a 6” cheesecake baking pan with parchment paper.
In a food processor, pulse the graham crackers and melted butter until crumb-like texture. Press into the prepared cheesecake pan to bake 8-10 minutes. Let cool.
Rinse out the food processor of any crumbs, then add to it the softened cream cheese, sour cream, ¾ cup sugar, eggs, lemon zest, vanilla and 1 tbsp. flour. Pulse until smooth, then transfer to the cheesecake pan.
Bake for 40-45 minutes, just until set in the center. Open the oven door but keep the cheesecake inside for another 10 minutes.
In the meantime, combine the diced strawberries, lemon juice, remaining sugar, and remaining flour in a saucepan over medium high heat. Bring to a boil then simmer for 8-10 minutes, until syrupy.
Pour over the cheesecake then place in the fridge to chill for at least 2 hours to overnight.
Enjoy with Vita Ice Strawberry Watermelon for a complementary refreshment!
