1. Make the Strawberry Sauce:
- Combine strawberries, sugar, and lemon juice in a saucepan and cook until softened.
- Mash the strawberries into a puree.
- Stir in the cornstarch slurry and cook until thickened.
- Remove from heat, let cool, and strain for a smoother sauce (optional).
2. Prepare the Crust:
- Preheat oven to 325°F (160°C).
- Mix graham cracker crumbs, sugar, and melted butter in a bowl.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes and let cool.
3. Make the Cheesecake Filling:
- Beat cream cheese and sugar together until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until just combined.
4. Assemble the Cheesecake:
- Pour the cheesecake filling onto the prepared crust.
- Drop spoonfuls of strawberry sauce onto the filling and swirl with a knife.
5. Bake the Cheesecake:
- Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.
- Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.
6. Cool and Chill:
- Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
- Remove from the water bath and cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight.
7. Serve:
- Run a knife around the edges of the pan before releasing the springform.
- Slice and serve with additional strawberry sauce or fresh strawberries.