Assemble a 9 inch springform pan and set to the side.

Place the vanilla wafers in a food processor with the granulated white sugar and process until well crumbled.

Pour in the melted butter and pulse to combine.

Press the mixture into the bottom and ½ - ¾ of the way up the sides of the springform pan with a glass or measuring cup. You want to have an evenly thick crust on the bottom and sides of the cheesecake.

Cover well with plastic wrap and refrigerate while making the cheesecake filling.

To make the cheesecake, beat together the cream cheese and white sugar until smooth and fluffy.

Mix in the sour cream and vanilla extract until smooth and creamy.

Fold in the whipped topping and then spread the cheesecake into the prepared crust evenly.

Cover again with plastic wrap and refrigerate for 6 hours or overnight.

To make the strawberry topping, place the frozen strawberries in a medium saucepan over medium heat and stir in the light brown sugar and water.

Make a slurry out of the flour and lemon juice by whisking together until smooth and then add to the strawberry mixture.

Cook everything over medium to medium high heat until bubbling.

Simmer for 5 minutes, breaking up the strawberries as they thaw, until thick and smooth.

Remove from the heat and allow the strawberry topping to cool completely. It can be stored in the refrigerator until ready to serve.

Before serving, top the cheesecake with the strawberry topping and slice.