In a small saucepan, add your strawberries, sugar and lemon juice and bring them to a boil. Reduce your heat to a simmer and simmer for 5-10 minutes, using a wooden spoon to help break down the strawberries; set aside to cool.
Evenly pour your cheesecake over top of your crust, then top with dollops of your strawberry mix. Swirl your strawberry mix in to the top of your cheesecake.
Bake for 30-32 minutes and allow to cool to room temperature. Once cooled to room temperature, place in your fridge for at least two hours. Slice and enjoy!