Make the Strawberry Swirl:

1. In a medium saucepan, combine strawberries, lemon juice, and sugar. Simmer over medium heat for 5–7 minutes, until the berries soften and break down.

2. In a small bowl, whisk cornstarch with cold water. Stir mixture into the berries and simmer 2–3 more minutes until thickened.

3. Remove from heat and blend until smooth (optional). Let cool completely.

Prepare the Crust:

4. Preheat oven to 325°F (163°C).

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

6. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove and let cool slightly.

Make the Cheesecake Filling:

7. In a large bowl, whisk sugar and cornstarch together.

8. Add cream cheese and beat until smooth and fluffy (3–4 minutes).

9. Add sour cream and vanilla extract; mix to combine.

10. Add eggs one at a time, mixing just until incorporated. Do not overbeat.

Assemble and Bake:

11. Pour half of the cheesecake batter into the crust.

12. Spoon half of the strawberry swirl over the batter. Gently swirl with a knife.

13. Repeat with remaining cheesecake batter and strawberry swirl.

14. Place springform pan in a larger roasting pan and fill with hot water halfway up the sides (water bath).

15. Bake at 325°F for 60–70 minutes, until the edges are set but the center jiggles slightly.

16. Turn off oven, crack the door, and let cheesecake rest for 1 hour inside.

17. Remove, cool to room temperature, then refrigerate at least 4 hours or overnight before serving.