1. Make the strawberry sauce by combining the chopped strawberries, granulated sugar, and lemon juice in a small saucepan over medium heat and cooking until the berries release their juices and begin to break down.

2. Stir together the cornstarch and water in a small bowl to make a slurry, then add it to the strawberry mixture and simmer for 1 to 2 minutes until the sauce thickens and looks glossy.

3. Remove the strawberry sauce from the heat and let it cool completely to room temperature; it will continue to thicken as it cools.

4. Prepare the cheesecake filling by beating the softened cream cheese in a medium bowl until completely smooth and free of lumps.

5. Add the powdered sugar and vanilla extract to the cream cheese and beat again until light, fluffy, and well combined.

6. Slowly pour in the heavy cream while mixing on medium speed until the filling is creamy, slightly thick, and holds soft peaks that are easy to pipe.

7. Transfer the cheesecake filling to a piping bag fitted with a round tip or a zip top bag with the corner snipped off and refrigerate until ready to use.

8. Heat the frying oil in a heavy bottomed pot over medium heat until it reaches about 350°F or 175°C, using a thermometer if possible to keep the temperature steady.

9. Separate the refrigerated biscuit dough into individual biscuits and gently reshape them if needed while the oil finishes heating.

10. Fry 2 to 3 biscuits at a time in the hot oil for 1 to 2 minutes per side, turning once, until they are puffed and deep golden brown.

11. Use a slotted spoon to transfer the fried donuts to a paper towel lined tray and let them cool until they are warm but no longer hot to the touch.

12. Create a tunnel in each donut by inserting a skewer or the handle of a wooden spoon into the side and gently wiggling it to open space for the filling.

13. Pipe the chilled cheesecake filling into each donut through the tunnel until the donut feels slightly heavier and a bit of filling threatens to peek out.

14. Stir the cooled strawberry sauce and spoon a generous dollop over the top of each filled donut, letting some drip down the sides.

15. Combine the graham cracker crumbs and melted butter in a small bowl and stir until the mixture looks like damp sand.

16. Sprinkle the buttery graham crumbs over the strawberry topped donuts to give them a cheesecake crust style crunch.

17. Serve the donuts immediately for a warm, gooey center or refrigerate them for 30 to 60 minutes for a more classic cheesecake style bite.

18. Store any leftovers in an airtight container in the refrigerator for up to 3 days and enjoy them chilled straight from the fridge.