Begin by selecting large, firm strawberries that are ripe and full of flavor. Gently rinse them under cool water, then pat dry with a paper towel. Carefully cut off the stems and slice each strawberry in half lengthwise. Use a melon baller or a small spoon to hollow out a small indent in the center of each half, creating a small cup for the cheesecake filling.

In a chilled mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form, about 5 minutes.

In another bowl, combine the softened cream cheese, sour cream, granulated sugar, vanilla extract, and optional lemon juice. Blend until smooth and creamy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula, ensuring a light and airy filling.

Using a piping bag fitted with a star tip or a spoon, fill each hollowed strawberry half with the cheesecake filling.

Sprinkle the tops of each filled strawberry with graham cracker crumbs. Chill for 30 minutes or serve immediately.