Preheat the oven to 350?F (175?C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until set. Remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, mixing until well combined.

Add eggs one at a time, mixing on low speed until just combined. Do not overmix.

Pour the cheesecake filling over the cooled crust and smooth the top.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Remove from oven and refrigerate for at least 3 hours or overnight.

In a bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 15 minutes to macerate.

In a bowl, mix strawberry cereal with melted butter until evenly coated. Spread on a baking sheet and bake at 350?F (175?C) for 5-7 minutes until crispy.

Once the cheesecake is chilled, top with the macerated strawberries and sprinkle the crunch topping over the strawberries.

Slice and serve chilled. Enjoy!