Begin by washing and gently drying your large strawberries. Cut off the stems and slice each berry in half lengthwise. Trim a small sliver off the back for stability. Hollow out a small section inside each half using a melon baller.

In a mixing bowl, pour in the heavy whipping cream. Use an electric mixer on medium speed to whip the cream until stiff peaks form, about 5 minutes.

In a separate bowl, combine the softened cream cheese, sour cream, granulated sugar, vanilla extract, and optional lemon juice. Beat until smooth and creamy.

Gently fold the whipped cream into the cheesecake mixture, starting with a third of the cream, then adding the rest to maintain the airy texture.

Prepare a piping bag fitted with a star tip and fill it with the cheesecake mixture. Pipe the filling into each hollowed strawberry half.

Sprinkle graham cracker crumbs over the top of each filled strawberry to enhance flavor and mimic cheesecake crust.

Place the filled strawberries in the refrigerator for at least 30 minutes before serving to allow flavors to meld.