Preheat your oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan. In a medium bowl, thoroughly combine the graham cracker crumbs, sugar, and melted butter, then press this mixture evenly into the bottom of the prepared pan and bake for 10 minutes; set aside to cool slightly.

Reduce the oven temperature to 325°F (160°C). In a large bowl, using an electric mixer, beat the softened cream cheese and sugar together until the mixture is smooth and creamy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla extract and sour cream until just combined, being careful not to overmix.

Pour the cheesecake filling over the cooled graham cracker crust and spread it evenly. Bake for 40-50 minutes, or until the edges are set and the center jiggles slightly when gently shaken; let cool completely on a wire rack, then refrigerate for at least 4 hours, or preferably overnight, before adding the topping.

In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Gently toss to coat the strawberries evenly and allow them to sit for about 15-20 minutes, which will help them release their juices and create a light syrup.

Once the cheesecake bars are thoroughly chilled, spoon the strawberry topping evenly over the top, making sure to distribute both the berries and the syrup. Slice into bars and serve, optionally garnished with a dollop of whipped cream and a fresh mint leaf for an extra touch of elegance.