Prepare the Strawberry Swirl:

• In a saucepan, combine the quartered strawberries, sugar, lemon juice, and water.

• Bring to a simmer over medium heat, stirring occasionally.

• Once the strawberries have softened, mix the cornstarch with a small amount of water to create a slurry.

• Stir the slurry into the strawberry mixture and cook for an additional 2-3 minutes until thickened.

• Remove from heat and let it cool to room temperature.

Prepare the Crust:

• Preheat your oven to 325°F (163°C).

• In a medium bowl, combine the graham cracker crumbs, sugar, and salt.

• Add the melted butter and mix until the crumbs are evenly coated.

• Press the mixture into the bottom of a 9-inch springform pan to form an even crust.

• Bake for 10 minutes, then remove from the oven and set aside to cool.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.

• Add the sour cream, vanilla extract, and salt, and continue to beat until well combined.

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

Assemble the Cheesecake:

• Pour the cheesecake filling over the cooled crust in the springform pan.

• Drop spoonfuls of the strawberry swirl mixture onto the surface of the cheesecake filling.

• Use a knife or skewer to gently swirl the strawberry mixture into the cheesecake filling, creating a marbled effect.

Bake:

• Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the center is set and the edges are lightly browned.

• Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

• Remove from the oven and refrigerate for at least 4 hours, preferably overnight, before removing from the springform pan and serving.