To make the crust:Preheat the oven to 350 F (180 C).Butter a 9″ (23cm) springform pan and line the bottom with parchment paper.Mix all the crust ingredients and press them into the bottom of the pan.Bake for 10 minutes.Remove the pan from the oven and wrap it with aluminum foil (the cheesecake will be cooked in a water bath, and springform pans are not leak-proof).Reduce the oven temperature to 325 F (160 C).In the mixing bowl, beat the cream cheese with the sugar until it’s light and fluffy.Add the eggs one by one, beating well after each addition.Add the sour cream, lemon juice, and vanilla extract and mix well.Pour the cheesecake batter into the crust, then place the pan in a larger pan filled with hot water.Bake the cheesecake for 45-55 minutes.Turn off the oven and slightly open the oven door. Let the cheesecake cool in the water bath for at least 1 hour (this helps prevent the cheesecake from cracking).Then, let the cheesecake cool on a wire rack before unmolding it.For the dried strawberry cheesecake:Dry 2 lb (1 kg) of sliced strawberries on a wire rack over a baking sheet.Dry in the oven at 150 F (65 C) for 6 hours.Once cooled, grind the dried strawberries into a powder using a coffee grinder and incorporate it into the cheesecake batter.Top the cheesecake with strawberry jam and decorate with fresh strawberries.