Start by preparing the strawberry topping. In a medium saucepan, combine the strawberries, lime juice, honey, sugar, and lemon zest. Heat over a medium flame until the strawberries soften, and the mixture thickens slightly, about 5-7 minutes.  If you want a thicker consistency, mix cornstarch with a bit of water and add to the strawberries. Allow it to cool. This topping will add a refreshing twist to your cheesecake.

Preheat your oven to 350°F (175°C). In a mixing bowl, blend the graham cracker crumbs, sugar, and cinnamon. Stir in the melted butter until the mixture resembles wet sand.  Press this mixture into the bottom of a 9-inch springform pan, making sure it's even and compact. Bake the crust for about 8-10 minutes, until slightly golden. Let it cool completely before adding the filling.

In an electric mixer, beat the softened cream cheese on medium-high until smooth. Scrape down the sides of the bowl to ensure consistency. Gradually add the sugar and cornstarch, mixing until combined. Add the vanilla extract, almond extract, and lemon juice; mix well. Next, add the sour cream, blending until the mixture is smooth and creamy. Finally, add the eggs one at a time, mixing well after each addition. Make sure not to overmix, which can cause cracks in the cheesecake during baking.

Pour the cheesecake filling over the cooled graham cracker crust. Smooth the top with a spatula for an even surface. Bake the cheesecake for about 50-60 minutes. You’ll know it’s ready when the edges are set, and the center has a slight jiggle but is not liquid. Turn off the oven, crack the door slightly, and let the cheesecake cool inside for about an hour. This step helps prevent cracking.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight. When you’re ready to serve, release it from the springform pan and slice. Drizzle with the strawberry topping or serve it plain.