Wash 18-24 large strawberries under cool running water. Pat them dry carefully with a paper towel. Cut off the stems and slice each berry in half lengthwise. Carve out a small indent in the center of each half to create a spot for the creamy cheesecake filling.

In a mixing bowl, pour in 1 cup of heavy whipping cream. Whip the cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside.

Combine 8 ounces of softened cream cheese, 1 cup of sour cream, ¼ cup of granulated sugar, and 1 teaspoon of vanilla extract in another bowl. Blend until smooth, about 2-3 minutes. Optionally, add a tablespoon of fresh lemon juice.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Fill a piping bag with the cheesecake filling and fill each carved strawberry half, creating beautiful swirls or rosettes.

Sprinkle graham cracker crumbs over the filled strawberries just before serving and arrange elegantly on a platter.