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

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.

Set it to 325°F (160°C).

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

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

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

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

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

Mix in vanilla extract, sour cream, and heavy cream until just combined. Avoid overmixing to keep that creamy texture.

Pour the cheesecake filling onto the cooled crust, smoothing the top.

Drop spoonfuls of the cooled strawberry sauce onto the filling and use a knife or skewer to create a marbled effect.

Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.

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

Turn off the oven and crack the door open. Let the cheesecake 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 extra strawberry sauce or fresh strawberries.