Preheat the oven to 325°F (163°C).

Prepare a 9×9 inch pan by greasing it with non-stick spray and lining it with parchment paper.

Combine graham cracker crumbs, brown sugar, and melted butter in a bowl. Mix until the texture resembles wet sand.

Press the mixture into the prepared pan evenly, then bake for about 12 minutes until lightly golden brown.

Cook the strawberries with granulated sugar, lemon juice, water, and cornstarch in a saucepan. Stir until thickened, about 5-7 minutes; then remove from heat to cool.

Beat cream cheese and sugar on high speed in a mixing bowl until smooth and fluffy.

Add sour cream, heavy cream, and vanilla, mixing well until combined.

Incorporate eggs slowly into the batter, mixing until just combined.

Pour the cheesecake batter over the crust, ensuring it's evenly spread, then bake for 35-40 minutes, or until the edges are set but the center still has a slight jiggle.

Cool the cheesecake completely at room temperature, then refrigerate for at least 6 hours before serving.

Top with the chilled strawberry sauce for a vibrant finish!

Optional: Garnish with fresh mint leaves for a pop of color and flavor!