Preheat your oven to 325°F (163°C).

In a food processor, pulse together the graham cracker crumbs, melted butter, brown sugar, granulated sugar, and ground cinnamon until it resembles wet sand. Press this mixture into a springform pan.

Bake the crust in the preheated oven for 10 minutes. Remove it and allow it to cool slightly.

In a stand mixer, beat softened cream cheese until smooth. Gradually add sour cream, granulated sugar, and vanilla extract, blending until combined.

Add eggs one at a time, mixing gently after each addition.

Pour the cheesecake filling into the cooled crust and spread evenly.

Bake the cheesecake for 45-50 minutes until slightly jiggly in the center.

Turn off the oven, leave the door ajar, and let the cheesecake cool for one hour. Transfer it to the fridge for at least 4-6 hours or overnight.

For strawberry sauce, combine strawberries, granulated sugar, lemon juice, and vanilla in a saucepan over medium-low heat for about 4-5 minutes until softened.

Mix cornstarch with water and add to the sauce, stirring until it thickens. Let it cool.

Release the cheesecake from the springform pan, slice, and drizzle with strawberry sauce before serving.