Simmer the strawberries, sugar, and lemon juice in a small saucepan over medium heat for 5 to 6 minutes until soft and juicy.
Stir the cornstarch with the water, add it to the pan, and cook 1 minute more until thickened. Set aside to cool. Beat the cream cheese until smooth, then beat in the powdered sugar, milk, and vanilla until you have a silky, pourable drizzle.
Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl.
Whisk the buttermilk, melted butter, and vanilla, then stir into the dry ingredients just until combined. Rest the batter 5 minutes.
Cook 1/4 cup portions on a greased griddle over medium heat until bubbles form, then flip and cook until golden.
Stack the pancakes with a spoonful of cheesecake drizzle between each layer.
Spoon the strawberry sauce over the top and finish with graham cracker crumbs for that classic cheesecake crust crunch.
