1. Prepare the Crust:

• Preheat the oven to 350°F (175°C).
• In a mixing bowl, combine graham cracker crumbs, chopped pecans, sugar, and melted butter. Mix until the texture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan.
• Bake for 8–10 minutes, then set aside to cool.

2. Make the Cheesecake Filling:

• Reduce oven temperature to 325°F (160°C).
• In a large bowl, beat cream cheese and sugar until smooth.
• Add vanilla extract, then beat in eggs one at a time, mixing gently to avoid overbeating.
• Pour the batter over the cooled crust and smooth the top.
• Bake for 45–50 minutes, or until the edges are set but the center is slightly jiggly.
• Turn off the oven, crack the door open, and allow the cheesecake to cool gradually to prevent cracks.

3. Create the Strawberry Topping:

• In a saucepan, combine strawberries, sugar, and lemon juice. Simmer over medium heat until the strawberries soften.
• Stir in the cornstarch slurry and cook for 1–2 more minutes until thickened.
• Remove from heat and let cool before using.

4. Assemble and Chill:

• Spread the strawberry topping evenly over the cooled cheesecake.
• Refrigerate for at least 4 hours or overnight to set.