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

Mash the strawberries with a fork or potato masher until you have a chunky puree.

Stir in the cornstarch slurry and let it cook for 1-2 minutes, until the sauce thickens. Remove from heat and cool completely. Strain if you want a smoother sauce.

Preheat your oven to 325°F (160°C).

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form your crust.

Bake the crust for 8-10 minutes, then remove it from the oven and allow it to cool.

In a large bowl, mix the cream cheese and sugar using an electric mixer until smooth and fluffy, about 2-3 minutes.

Add eggs, one at a time, mixing well after each addition. Then mix in vanilla extract, sour cream, and heavy cream until just combined. Be careful not to overmix.

Pour the cheesecake filling onto the prepared crust, smoothing the top gently.

Drop spoonfuls of the cooled strawberry sauce onto the cheesecake. Use a knife to swirl it into the filling, creating that beautiful marbled effect.

Place the springform pan into a larger baking dish and fill with 1-2 inches of hot water to create a water bath. This will help prevent cracking.

Bake for 55-65 minutes, until the edges are set but the center still jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour.

Remove the cheesecake from the water bath. Cool completely at room temperature before refrigerating for at least 6 hours or overnight for the best texture.

Run a knife around the edges before releasing the springform. Slice and serve with extra strawberry sauce or fresh strawberries to garnish.