Pulse graham crackers in a blender until fine.

Combine crumbs with melted butter, then press firmly into a 9×9-inch pan; the crust should hold when you press.

Chill crust in the fridge for 10–15 minutes.

Wash and dry all strawberries well; remove stems. Dice enough to make 1 cup small pieces, and slice the rest lengthwise. Pat slices dry on paper towels to prevent watery filling.

Chill a mixing bowl in the freezer for 5–10 minutes; cold metal helps cream whip faster.

Beat 1 cup heavy whipping cream at medium-high until soft peaks form, then slowly add ½ cup powdered sugar and beat to stiff peaks.

Set aside.

Beat cream cheese with granulated sugar, lemon juice, and vanilla until smooth and glossy.

Fold the whipped cream into this mixture with a spatula until light and even.

Divide the cheesecake mixture into two equal portions.

Stir the strawberry Jello mix and diced strawberries into one portion until blended.

Arrange sliced strawberries over the chilled crust in an even layer.

Spread the plain cheesecake filling gently over the strawberries, smoothing to the edges.

Spread the strawberry cheesecake filling on top.

Beat the remaining 1 cup heavy whipping cream with ½ cup powdered sugar to stiff peaks and spread or pipe this whipped cream over the dessert.

Cover with plastic wrap and refrigerate for 4–6 hours until fully set.

Serve chilled and enjoy clean slices with firm filling and juicy strawberries.