Preheat your oven to 320°F (160°C) and prepare an 8-inch springform pan by greasing the sides and bottom lightly, lining the bottom with parchment paper.

Combine cookie crumbs with melted unsalted butter until it resembles wet sand. Press this mixture into the bottom of your prepared springform pan.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually add flour, vanilla, sour cream, sugar, and lemon zest, mixing well. Incorporate eggs one at a time.

Pour the cheesecake filling over the crust and spread evenly. Bake for 55-60 minutes until set but slightly jiggly in the center.

Turn off the oven and let the cheesecake cool inside for 1 hour. Then, chill in the refrigerator for at least 4 hours or overnight.

In a saucepan, combine diced strawberries, lemon juice, sugar, and vanilla. Simmer for about 10 minutes until strawberries release juices.

Mix cornstarch with water to create a slurry. Stir this into the simmering strawberry mixture, adding halved strawberries. Cook for another minute until thickened.

Allow the sauce to cool before spreading it over the chilled cheesecake. Cover and refrigerate for an additional 2 hours.