Step 1: Prepare the Crust

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
3. Press the mixture firmly into the bottom of the prepared pan to create an even layer. Use the back of a spoon or the bottom of a glass to smooth it out.
4. Bake the crust for 10 minutes, then set aside to cool while preparing the filling.

Step 2: Make the Strawberry Swirl

1. In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and soften (about 5–7 minutes).
2. Use an immersion blender or transfer the mixture to a blender and puree until smooth.
3. Return the mixture to the saucepan and stir in the cornstarch slurry. Cook for another 1–2 minutes until thickened. Remove from heat and let it cool completely.

Step 3: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2–3 minutes.
2. Gradually add the sugar and continue beating until well combined.
3. Beat in the eggs, one at a time, mixing just until incorporated. Avoid overmixing to prevent cracks in the cheesecake.
4. Add the vanilla extract, sour cream, and heavy cream. Mix until smooth and creamy.

Step 4: Assemble the Cheesecake

1. Pour the cheesecake filling over the cooled crust, spreading it into an even layer.
2. Drop spoonfuls of the cooled strawberry sauce onto the filling. Use a skewer or toothpick to swirl the sauce into the filling, creating a marbled effect.

Step 5: Bake the Cheesecake

1. Place the springform pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan to create a water bath. This prevents the cheesecake from cracking.
2. Bake the cheesecake at 325°F (160°C) for 55–65 minutes, or until the edges are set and the center is slightly jiggly.

Step 6: Cool and Chill

1. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.
2. Remove the cheesecake from the water bath and let it cool completely at room temperature.
3. Cover and refrigerate for at least 6 hours or overnight to allow the flavors to meld and the cheesecake to set.

Step 7: Serve

1. Run a knife around the edge of the cheesecake before releasing it from the springform pan.
2. Slice and serve chilled, garnished with fresh strawberries or whipped cream if desired.