Step 1: Make the Strawberry Sauce

In a saucepan over medium heat, combine strawberries, sugar, and lemon juice.

Cook for 5–7 minutes until the berries release juice and soften.

Add the cornstarch-water slurry and cook another 2–3 minutes until thickened.

Blend until smooth (use an immersion blender or transfer to a regular blender).

Strain through a fine mesh sieve for a smoother consistency. Cool completely.

Prepare the Crust

Preheat oven to 325°F (160°C).

Mix graham cracker crumbs, sugar, and melted butter in a bowl until the texture resembles wet sand.

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

Bake for 8–10 minutes. Set aside to cool.

Make the Cheesecake Filling

Beat softened cream cheese with sugar in a large bowl using a mixer until smooth (2–3 minutes).

Add eggs, one at a time, beating on low speed until incorporated.

Add vanilla, sour cream, and heavy cream. Mix until just combined—avoid overmixing.

Assemble the Cheesecake

Pour cheesecake filling into the cooled crust and smooth the surface.

Spoon strawberry sauce on top and use a knife or skewer to swirl gently for a marbled effect.

Bake

Wrap the springform pan with foil and place it in a larger roasting pan.

Fill the roasting pan with hot water halfway up the springform pan (for a water bath).

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

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

Remove from the water bath and cool to room temperature.

Chill and Serve

Refrigerate the cheesecake for at least 6 hours, preferably overnight.

Run a knife around the edge before removing the springform ring.

Serve slices with extra strawberry sauce or fresh strawberries, if desired.