Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.

In a medium bowl, whisk together 1.5 cups of all-purpose flour and 0.5 cup of granulated sugar. Cut in the cold, cubed butter with a pastry blender or your fingers until the mixture becomes coarse crumbs.

Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.

Bake the crust for 15 minutes, until it's lightly golden. Let it cool slightly while you prepare the filling.

In a large bowl, beat the softened cream cheese and 0.75 cup of granulated sugar with an electric mixer on medium speed until smooth.

Add the egg, sour cream, and vanilla extract. Mix on low speed until just combined. Pour the filling over the warm crust and spread evenly.

In a separate bowl, gently toss the diced strawberries with 2 tbsp granulated sugar, cornstarch, and lemon juice.

Spoon the strawberry mixture over the cheesecake filling. Sprinkle the reserved 1 cup of crumb mixture evenly over the top.

Bake for 35-40 minutes, or until the edges are set and the center is almost set. The center should still have a slight jiggle.

Let cool completely in the pan on a wire rack. For best results, refrigerate for at least 4 hours or overnight before slicing and serving.