In a saucepan, combine 2 cups of strawberries, granulated sugar, and lemon juice over medium heat. Cook for 8-10 minutes until broken down.

Stir in the cornstarch slurry and cook for 2-3 more minutes until thickened. Remove from heat, stir in the remaining 1 cup of fresh strawberries, and let cool slightly.

In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice. Beat until combined.

Pour in cold heavy cream and whip on medium-high for 2-3 minutes until light and fluffy. Chill in the refrigerator.

Preheat waffle iron. Whisk together flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, whisk egg yolks, warm milk, melted butter, and vanilla. Fold this into the dry ingredients until just combined.

Beat egg whites until stiff peaks form, then gently fold them into the waffle batter.

Cook the batter in the waffle iron until golden and crisp. Transfer to a wire rack.

To assemble, spread a thick layer of cheesecake filling onto one hot waffle. Top with a second waffle, smother in strawberry compote, and garnish with whipped cream and powdered sugar.