In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until the strawberries soften, about 5-7 minutes.

Use a potato masher or fork to break the strawberries into a puree.

Stir in the cornstarch slurry and cook for 1-2 minutes, until thickened. Remove from heat and let it cool completely. Strain if a smoother sauce is desired.

Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.

Bake the crust for 8-10 minutes, then set aside to cool.

In a large bowl, beat the cream cheese and sugar together with an electric mixer until smooth and fluffy, about 2-3 minutes.

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

Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing.

Pour the cheesecake filling onto the prepared crust, smoothing the top. Drop spoonfuls of the cooled strawberry sauce onto the cheesecake.

Use a knife or skewer to swirl the sauce into the filling, creating a marbled effect.

Place the springform pan into a larger baking dish. Fill the dish with 1-2 inches of hot water to create a water bath.

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

Turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for 1 hour.

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

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

Run a knife around the edges of the pan before releasing the springform.

Slice and serve with additional strawberry sauce or fresh strawberries for garnish.