Step 1: Prepare the Crust

1. Preheat oven to 325°F (160°C).
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the mixture firmly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then set aside to cool.

Step 2: Make the Strawberry Swirl

5. In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat.
6. Cook for 5 minutes, stirring occasionally, until strawberries break down.
7. Add the cornstarch slurry and simmer for 1 minute, until thickened.
8. Remove from heat, blend until smooth (if desired), and let cool.

Step 3: Make the Cheesecake Filling

9. In a large bowl, beat cream cheese and sugar until smooth (2-3 minutes).
10. Add eggs, one at a time, mixing just until combined.
11. Mix in vanilla, sour cream, and heavy cream until smooth.

Step 4: Assemble the Cheesecake

12. Pour the cheesecake batter over the cooled crust.
13. Spoon dollops of strawberry sauce on top, then use a knife or toothpick to swirl.

Step 5: Bake the Cheesecake

14. Wrap the springform pan in foil and place in a water bath (a roasting pan with hot water).
15. Bake for 50-60 minutes, until the edges are set but the center is slightly jiggly.
16. Turn off the oven, crack the door slightly, and let cool for 1 hour.

Step 6: Chill & Serve

17. Refrigerate for at least 4 hours (preferably overnight) before slicing.
18. Serve chilled with extra strawberry sauce or fresh strawberries.