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

Mash strawberries into a coarse puree, stir in cornstarch slurry, and cook until thickened. Remove from heat and let cool.

Preheat your oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan.

Bake for 8-10 minutes and then let it cool.

Beat the cream cheese and sugar together until smooth.

Add eggs one at a time, mixing briefly after each addition.

Then mix in the vanilla, sour cream, and heavy cream until everything is just combined.

Pour the filling over the cooled crust.

Add dollops of the cooled strawberry sauce on top, then use a knife to swirl it through the filling for that stunning marbled effect.

Place your springform pan in a larger baking dish filled with hot water.

Bake for 55-65 minutes or until the edges are set but the center is still slightly jiggly.

Turn off the oven and let the cheesecake cool inside for about one hour.

Cool the cheesecake completely before refrigerating for at least 6 hours or overnight.

Serve with any extra strawberry sauce if desired.