Step 1: Prepare the Crust

1. Preheat your oven to 325°F (163°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 greased 9-inch springform pan.
4. Bake for 8–10 minutes, then let it cool while preparing the filling.

Step 2: Make the Strawberry Swirl Sauce

1. In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice.
2. Cook for 5 minutes, stirring until the strawberries break down.
3. Stir in the cornstarch mixture and cook for another 1–2 minutes until thickened.
4. Remove from heat and blend until smooth. Let it cool.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat cream cheese until smooth.
2. Add sugar and mix until combined.
3. Beat in eggs, one at a time, mixing after each addition.
4. Stir in vanilla extract, sour cream, and heavy cream until smooth and creamy.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake batter over the cooled crust.
2. Spoon small dollops of the strawberry sauce on top of the batter.
3. Use a toothpick or skewer to gently swirl the sauce into the batter.

Step 5: Bake the Cheesecake

1. Place the springform pan in a larger baking dish and fill the dish with hot water halfway up the sides of the cheesecake pan (this helps prevent cracks).
2. Bake for 55–65 minutes, or until the edges are set but the center is slightly jiggly.
3. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour inside the oven.

Step 6: Chill & Serve

1. Transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight.
2. Run a knife around the edges before removing the springform pan.
3. Slice, serve, and enjoy!