Wash and dry the strawberries, slice in half, and trim a sliver off the back.

Hollow out each strawberry half using a melon baller or small spoon.

In a bowl, beat 1 cup of chilled heavy whipping cream until stiff peaks form.

In another bowl, mix 8 ounces of softened cream cheese, ½ cup of sour cream, ⅓ cup of granulated sugar, 1 teaspoon of vanilla extract, and ½ tablespoon of lemon juice until smooth.

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

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

Sprinkle graham cracker crumbs or crushed nuts on top of each filled half.

Serve immediately or refrigerate until ready to serve.