In a medium saucepan over medium heat, combine strawberries, sugar, and lemon juice.

Cook for 10–12 minutes, stirring occasionally, until the strawberries are soft and syrupy.

Remove from the heat and place in a blender and blend until smooth, then let cool completely.

Preheat the oven to 350°F (180°C) and position a rack in the center of the oven.

In a food processor pulse graham crackers until finely ground. Add sugar and melted butter and pulse until well combined.

Press the mixture into the bottom of the prepared pan and slightly up the sides. Bake for 10 minutes, then set aside to cool.

In a large bowl, with an electric mixer, beat cream cheese and sugar until smooth on medium speed.

Add sour cream, vanilla, and cornstarch, and mix on medium speed until combined. Scrape down the bowl.

Add eggs one at a time, mixing on low speed just until incorporated.

Lower the heat on the oven to 325°F (160°C).

Wrap the outside of the springform pan in three layers of aluminum foil.

Place the foil-wrapped springform pan in a large, high-sided roasting pan. Prepare 2 quarts of boiling water.

Pour half of the cheesecake filling into the springform pan, over the graham cracker crust.

Drop spoonfuls of ½ of the strawberry sauce over the top, then use a knife or skewer to swirl it into the batter.

Add remaining cheesecake batter on top. Drop spoonfuls of the remaining strawberry sauce over the top and swirl.

Place the roasting pan with the springform pan in it, in the oven.

Carefully pour the hot water into the roasting pan, pouring until the water reaches halfway up the side of the springform pan.

Bake at 325°F (160°C) for 1 hour and 20 minutes until set.

Allow cheesecake to cool in the oven for another hour.

Chill in the refrigerator for a minimum of 4 hours, or overnight.

When ready to serve, remove the foil. Run a knife around the edges and remove the outer ring of the pan.