Lightly grease a 9-inch springform pan, then press the crumb mixture firmly across the base and slightly up the sides, about an inch high. Take a moment to press it evenly so it sets properly. Place the pan in the freezer to firm up while you prepare the filling.

For the filling, beat the softened cream cheese with the powdered sugar, vanilla, and a touch of lemon juice until the mixture is smooth and creamy, with no lumps left behind.

In a separate bowl, whip the cream until it forms stiff peaks. Fold this gently into the cream cheese mixture, using a light hand so you keep all that lovely airiness.

Divide the mixture into two portions, setting one aside. Into the other half, fold in the strawberry purée, mixing just until the color is even and the batter is smooth.

Spoon the strawberry layer into the chilled crust and smooth it out evenly. Carefully spread the plain cheesecake mixture over the top, finishing with a smooth, level surface.

Cover the pan well and place it in the freezer for at least four to five hours, though overnight will give you the best texture.

When ready, remove the cheesecake from the pan and coat the top and sides with the strawberry crumb topping, pressing it gently so it adheres. Keep it chilled until serving.

If it is too firm to slice cleanly, let it sit at room temperature for 15 minutes before cutting.