Start by rinsing your large strawberries under cool water, then gently pat them dry. Cut off the green stems and slice each strawberry in half lengthwise. Scoop out a small indentation in each half for the cheesecake filling.

In a mixing bowl, pour in the heavy whipping cream. Whip the cream on medium-high speed for about 3 to 5 minutes until stiff peaks form. Set aside.

In a separate bowl, combine the softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice if using. Blend until smooth and creamy.

Fold the whipped cream gently into the cream cheese mixture using a spatula until fully incorporated.

Transfer the cheesecake filling to a piping bag and pipe the mixture into each strawberry half until generously filled.

Sprinkle the tops of the filled strawberries with graham cracker crumbs.

Serve immediately or chill for up to an hour before serving.