In a medium-sized bowl, add the 2 cups graham cracker crumbs, ¼ cup lightly packed brown sugar, and ½ cup melted salted butter. Mix until everything is thoroughly combined.
Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan. Make sure it's compact and even.
Place the crust in the refrigerator to set while you prepare the filling.
In a large mixing bowl, combine the 2 (8-ounce) blocks softened cream cheese, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, and ½ cup granulated sugar. Using an electric mixer, beat these ingredients until smooth and creamy.
Once the mixture is smooth, add the ½ cup heavy whipping cream. Continue to beat until the mixture becomes thick and fluffy, about 3 to 4 minutes.
Remove the crust from the refrigerator and spread the cream cheese filling evenly over the graham cracker crust.
Chill the cheesecake in the refrigerator for at least 3 hours, or overnight if you can wait.
When you’re ready to serve, carefully remove the sides of the springform pan. You can top it with strawberry sauce or enjoy it plain.
