1. Make the Strawberry Sauce:

1. Combine strawberries, sugar, and lemon juice in a saucepan and cook until softened.
2. Mash the strawberries into a puree.
3. Stir in the cornstarch slurry and cook until thickened.
4. Remove from heat, let cool, and strain for a smoother sauce (optional).

2. Prepare the Crust:

1. Preheat oven to 325°F (160°C).
2. Mix graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. Bake for 8-10 minutes and let cool.

3. Make the Cheesecake Filling:

1. Beat cream cheese and sugar together until smooth and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Mix in vanilla extract, sour cream, and heavy cream until just combined.

4. Assemble the Cheesecake:

1. Pour the cheesecake filling onto the prepared crust.
2. Drop spoonfuls of strawberry sauce onto the filling and swirl with a knife.

5. Bake the Cheesecake:

1. Place the springform pan in a larger baking dish filled with 1-2 inches of hot water.
2. Bake for 55-65 minutes, or until the edges are set and the center jiggles slightly.

6. Cool and Chill:

1. Turn off the oven, crack the door open, and let the cheesecake cool for 1 hour.
2. Remove from the water bath and cool completely at room temperature.
3. Refrigerate for at least 6 hours or overnight.

7. Serve:

1. Run a knife around the edges of the pan before releasing the springform.
2. Slice and serve with additional strawberry sauce or fresh strawberries.