In a small saucepan over medium heat combine strawberries, ¼ cup sugar, and lemon juice. Cook 5–7 minutes until strawberries soften.

Mash with a potato masher or fork to your preferred texture.

Stir in the cornstarch slurry and cook 1–2 minutes until thickened.

Remove from heat and cool completely. For a very smooth sauce, strain through a fine mesh sieve. Chill while you prepare the rest.

Preheat oven to 325°F (160°C).

In a medium bowl mix graham cracker crumbs, ⅓ cup sugar, and melted butter until evenly combined.

Press firmly into the bottom of a 9-inch springform pan, creating an even layer.

Bake 8–10 minutes. Remove and cool while you make the filling.

In a large bowl beat softened cream cheese and 1 cup sugar with an electric mixer on medium speed until smooth and fluffy, about 2–3 minutes. Scrape the bowl down once.

Add eggs one at a time, mixing just until incorporated after each addition. Avoid overbeating.

Mix in vanilla extract, sour cream, and heavy cream until just combined. Stop as soon as the mixture is smooth.

Pour filling onto the cooled crust and smooth the top.

Drop spoonfuls of the cooled strawberry sauce evenly over the filling. Use a knife or skewer to swirl, creating a marbled pattern—don’t over-swirl; subtle ribbons look best.

Place the springform pan into a larger baking dish. Pour hot water into the outer dish to come 1–2 inches up the sides of the springform to create a water bath.

Bake 55–65 minutes, until the edges are set and the center jiggles slightly when you gently shake the pan.

Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change.

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

Refrigerate at least 6 hours or overnight for the best texture.

Run a knife around the pan’s edge before releasing the springform and slicing. Serve with extra strawberry sauce or fresh berries.