• Preheat the oven to 325 degrees F. Spray twelve 8-ounce mason jars generously with nonstick cooking spray, making sure to coat the bottoms thoroughly.
• In a medium bowl, stir together the graham cracker crumbs, sugar, and melted butter until the mixture is evenly moistened and holds together when pressed.
• Spoon about 2 tablespoons of the crust mixture into each jar and press firmly into the bottom to form an even, compact layer.

For the Cheesecake Filling

• In a large mixing bowl, beat the cream cheese and sugar together on medium speed until completely smooth with no lumps, scraping down the sides of the bowl as needed.
• Add the eggs one at a time, mixing on low speed after each addition just until combined. Do not over-mix
• Mix in the sour cream, vanilla, and lemon zest until fully incorporated and the batter is silky smooth
• Divide the filling evenly among the prepared jars, filling each about halfway to leave room for the toppings, about ½ cup per jar.
• Place the filled jars into a large roasting pan. Carefully pour hot water into the pan until it reaches about halfway up the sides of the jars. Transfer to the oven and bake for 30 minutes, until the edges are set and the centers have just a slight jiggle.
• Using tongs, carefully remove the jars from the water bath and place on a wire rack to cool completely to room temperature.

For the topping:

• In a medium bowl, toss the quartered strawberries with the sugar and let sit at room temperature for about 30 minutes, stirring once or twice, until a light syrup forms. Spoon the macerated strawberries and their syrup over the cooled cheesecakes. Refrigerate until fully chilled and ready to serve, at least 2 hours or up to 2 days.
• Just before serving, top each jar with a generous dollop of freshly whipped cream.