Step 1: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Wrap the outside of the pan tightly with heavy-duty aluminum foil to prevent water from seeping in during the water bath.
Step 2: Prepare the Shortcake Crust: In a medium bowl, whisk together flour, ¼ cup granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in ½ cup milk until just combined, forming a soft dough.
Step 3: Press the dough evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
Step 4: Prepare the Cheesecake Filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar, beating until creamy. Beat in the vanilla extract.
Step 5: Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the heavy cream.
Step 6: Pour the cheesecake filling over the cooled shortcake crust in the springform pan. Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan to come halfway up the sides of the springform pan, creating a water bath.
Step 7: Bake for 60-70 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the water bath inside the oven for 1 hour. Remove from water bath, then remove foil and transfer to a wire rack to cool completely at room temperature.
Step 8: Prepare the Strawberry Topping: In a bowl, gently combine the sliced strawberries with ¼ cup granulated sugar and lemon juice. Let sit for at least 15 minutes, or up to 30 minutes, to allow the strawberries to release their juices.
Step 9: Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before topping. When ready to serve, carefully remove the sides of the springform pan. Spoon the macerated strawberry topping over the cheesecake. Garnish with whipped cream and fresh mint, if desired.
Step 10: Slice and serve immediately. Store any leftover cheesecake, covered, in the refrigerator.