In a mixing bowl, combine graham cracker crumbs, salt, and brown sugar. Pour in melted butter and stir until the mixture resembles wet sand. Press into the bottom of a 9x13 inch baking pan lined with parchment paper. Chill for 15-20 minutes.

Beat cream cheese in a bowl until smooth, gradually add sugar and vanilla, continuing to beat until light and fluffy. Scrape down the bowl.

In a separate bowl, pour in heavy whipping cream and beat until medium peaks form, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and fully incorporated. Spread over the cooled crust and return to the fridge.

In a saucepan, combine water and cornstarch to make a slurry. Add strawberries and sugar, bring to boil then simmer for about 10 minutes. Stir in lemon juice and remove from heat.

Spoon the thickened strawberry mixture over the cheesecake filling, spreading evenly.

Cover and chill in the refrigerator for at least 6-8 hours. For best results, chill overnight.

Lift the cheesecake out using parchment edges. Slice into squares using a sharp knife for clean cuts.