Rinse the strawberries under cool water, pat dry, remove the stems, and slice in half vertically. Hollow out the centers using a melon baller.

In a bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes.

In a separate bowl, combine cream cheese, sour cream, sugar, vanilla, and lemon juice. Mix until smooth, 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture until just combined.

Fill each hollowed strawberry half with the cheesecake filling using a piping bag.

Sprinkle the tops with graham cracker crumbs or nuts before serving.