In a small saucepan over medium heat, combine your hulled strawberries, granulated sugar, and lemon juice. Stir occasionally, cooking until the strawberries start to soften, which should take about 5-7 minutes.

Once done, use a potato masher or fork to break the strawberries into a puree. If you desire a smoother sauce, you can strain it at this stage.

Add your cornstarch slurry, cooking for an additional 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.

While the strawberry sauce cools, preheat your oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until everything is moistened and evenly combined.

Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake in the preheated oven for about 8-10 minutes, then remove from the oven and let it cool.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and sugar until smooth and fluffy, about 2-3 minutes.

Add the eggs one by one, mixing well after each addition.

Gently fold in the vanilla extract, sour cream, and heavy cream, being careful not to overmix.

Pour the cheesecake filling over your prepared crust, smoothing the top with a spatula.

Add spoonfuls of your cooled strawberry sauce on top, swirling it into the cheesecake batter.

Place your springform pan in a larger baking dish and fill that dish with 1-2 inches of hot water.

Bake for 55-65 minutes until the edges are set and the center remains slightly jiggly.

Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for about an hour.

Remove from the water bath and allow to cool at room temperature.

Transfer to the refrigerator and let it chill for at least 6 hours or overnight.

Run a knife around the edges of the pan before releasing the springform.

Drizzle with additional strawberry sauce or top with fresh strawberries if desired.