Preheat your oven to 350°F (175°C). Combine crushed shortcake or biscuit crumbs with melted butter in a bowl, then press into the bottom of the springform pan. Bake for 8-10 minutes until lightly golden, let cool.

In a large bowl, beat softened cream cheese with sugar until smooth. Gradually add eggs one at a time, mixing well. Add sour cream and vanilla extract, blend until creamy.

Slice fresh strawberries and toss with sugar and lemon juice in a separate bowl. Let sit for 10-15 minutes to enhance sweetness.

Pour half of the cheesecake filling over the cooled crust, smoothing it out. Sprinkle half of the macerated strawberries on top. Then layer the remaining filling and top with the rest of the strawberries.

Bake the layered cheesecake at 350°F (175°C) for 50-60 minutes until edges are set and center is slightly jiggly. Avoid overbaking.

Let the cheesecake cool at room temperature for 1 hour. Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to set.

To serve, carefully remove from the springform pan. Top each slice with extra strawberries and whipped cream if desired.