In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook until soft, about 5-7 minutes.

Use a potato masher or fork to break the strawberries into a puree.

Stir in the cornstarch slurry and cook for 1-2 minutes until thickened. Remove from heat and allow to cool completely.

Preheat the oven to 325°F (160°C).

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.

Bake the crust for 8-10 minutes, then let cool.

In a large bowl, beat cream cheese and sugar with an electric mixer for 2-3 minutes until fluffy. Add eggs one at a time, mixing after each addition.

Mix in vanilla extract, sour cream, and heavy cream until just combined.

Pour filling onto the cooled crust. Drop spoonfuls of cooled strawberry sauce on top and swirl gently with a knife.

Place the springform pan into a larger baking dish, filling it with 1-2 inches of hot water to create a water bath.

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

Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely.

Refrigerate for at least 6 hours, preferably overnight.

Run a knife around the sides before releasing the springform. Slice and enjoy with additional strawberry sauce or fresh strawberries!