Step 1: Preheat your oven to 325°F (163°C). In a bowl, mix the crushed red velvet cake (or cookies) with melted butter until everything is combined. Press this mixture firmly into the bottom of a springform pan. Bake it for 10 minutes, then let it cool.

Step 2: In a large bowl, beat the cream cheese and granulated sugar until it’s smooth. Add the vanilla extract, sour cream, and heavy cream, then mix well. Sprinkle in the cornstarch and mix until it's all smooth again. Pour this creamy mixture over your cooled crust, spreading it out nicely.

Step 3: Place your springform pan into a larger baking dish, and fill the outer dish halfway with hot water. This helps the cheesecake bake gently. Bake for 45-50 minutes, until the edges are set, but the center is still a bit jiggly. Turn off the oven, and leave the cheesecake inside for another hour with the door slightly open. After that, take it out and chill it in the fridge for at least 4 hours, or overnight if you can wait!

Step 4: To make the strawberry topping, combine the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries release their juices. Stir in the cornstarch-water mixture and simmer until it thickens. Let this cool before you spread it on the chilled cheesecake.

Step 5: Carefully remove the cheesecake from the springform pan, and place it on a serving plate. Pour the strawberry topping over the cheesecake, and feel free to garnish with extra strawberries and whipped cream if you like.