Begin by washing 18-24 large strawberries under cool running water. Pat them dry gently with a paper towel. Cut off the green stems, then carefully slice each strawberry in half lengthwise. Use a small spoon to scoop out a shallow indentation in the center of each half.

In a large mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat on medium-high speed until stiff peaks form, about 5 minutes.

In another bowl, beat 8 oz of softened cream cheese, 1/3 cup sour cream, 2/3 cup sugar, 1 tsp vanilla extract, and 1 tbsp of fresh lemon juice until smooth and creamy, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until well combined.

Transfer the cheesecake filling into a piping bag fitted with a star tip and carefully pipe the filling into the hollowed-out halves of each strawberry.

Sprinkle a teaspoon of graham cracker crumbs on top of each filled strawberry for a delightful crunch.

Chill the filled strawberries for about 15-20 minutes before serving to enhance flavors. Arrange them on a festive platter.