In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for 5–7 minutes, or until strawberries are soft and juicy.

Mash the berries using a fork or potato masher until mostly smooth.

Stir in the cornstarch slurry. Cook for 1–2 minutes until the sauce thickens.

Remove from heat and allow to cool completely. Strain through a fine sieve for a smoother texture, if desired.

Preheat oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until fully combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 8–10 minutes, then cool while you make the filling.

In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and fluffy (2–3 minutes).

Add the eggs one at a time, mixing gently after each addition.

Add vanilla, sour cream, and heavy cream. Mix until just combined. Avoid overmixing to prevent cracking.

Pour the cheesecake batter over the pre-baked crust and smooth the top.

Drop spoonfuls of the cooled strawberry sauce over the surface.

Use a knife or skewer to swirl the sauce into the cheesecake, creating a marbled pattern.

Place the springform pan inside a larger roasting pan.

Pour hot water into the outer pan to reach 1–2 inches up the sides of the springform.

Bake for 55–65 minutes, or until the edges are set and the center slightly jiggles.

Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour.

Remove from the water bath and cool completely at room temperature.

Cover and refrigerate for at least 6 hours or overnight for best results.

Run a knife around the edge before releasing the springform.

Slice and serve chilled, with extra strawberry sauce or fresh berries for garnish.