Create the Crust:

• In a food processor, pulse graham crackers and brown sugar until finely ground (about 1 minute).
• Drizzle in the melted butter until the mixture resembles coarse sand.
• Spray a 9-inch springform pan with nonstick spray. Press graham cracker mixture into the bottom and about 1 inch up the sides of the pan. Freeze for 20 minutes.

Whip Up the Filling:

• In a stand mixer, beat the cold heavy cream and vanilla extract on medium-high speed until stiff peaks form (1-2 minutes). Set aside.
• Using the paddle attachment, beat softened cream cheese on medium speed until smooth (1-2 minutes).
• Add granulated sugar, powdered sugar, lemon zest, and lemon juice. Beat until smooth (1 minute).
• In a separate bowl, whisk strawberry gelatin and boiling water until dissolved. Add it to the cream cheese mixture and beat until combined. Fold in the chopped strawberries.

Combine and Chill:

• Fold in one-third of the whipped cream into the cream cheese mixture. Then fold in the remaining whipped cream until smooth.
• Pour the filling into the crust, smoothing the top. Cover with plastic wrap and refrigerate for 12 hours (or up to 2 days) to set.

Serve and Indulge:

• After chilling, carefully loosen the cheesecake from the pan using a knife or offset spatula. Transfer to a platter and slice with a warm knife for neat edges.