Prepare the graham cracker crust: Mix graham cracker crumbs, melted butter, and 1 tablespoon sugar until it resembles wet sand. Bake at 350°F (175°C) for 10 minutes, then let cool completely.

Make the strawberry sauce: Dice half the strawberries and cook them with 1 tablespoon sugar and a splash of lemon juice over medium heat. Stir in cornstarch slurry and cook until thickened. Cool completely.

Prepare the cheesecake base: Beat softened cream cheese with remaining sugar until smooth. Mix in condensed milk, vanilla extract, and lemon juice.

Whip the cream: In a separate bowl, whip cold heavy cream until stiff peaks form.

Combine: Gently fold the whipped cream into the cheesecake mixture until fully combined.

Layer: In a loaf pan, layer half the base, half the strawberry sauce, half the diced strawberries, and half the crust. Repeat and gently swirl with a knife.

Freeze: Cover with plastic wrap touching the surface and freeze for at least 6 hours or overnight.

Serve: Let it sit at room temperature for 5 minutes before scooping. Top with extra strawberries or crushed graham crackers if desired.