Step 1

Make the strawberry topping: In a medium saucepan, combine the chopped strawberries, (1/4 cup) sugar, cornstarch, and lemon juice. Stir well and bring to a boil, then reduce the heat and simmer for 5-10 minutes, stirring frequently. When the mixture has thickened and the strawberries have softened, remove from the heat and set aside to cool.

Step 2

Preheat the oven to 350 degrees Fahrenheit (175°C) and line a 9x13-inch baking pan with parchment paper. Set aside.

Step 3

Make the crust: In a medium bowl, mix the graham cracker crumbs with (1/4 cup) sugar and melted butter until it resembles wet sand. Press the mixture evenly into the prepared pan, bake for 10 minutes, then set aside to cool.

Step 4

Make the filling: In a large bowl, beat the cream cheese and (1/2 cup) sugar until smooth and creamy, about 2 minutes. Scrape the bottom and sides of the bowl and beat again until smooth.

Step 5

Gently mix in the sour cream, egg, and vanilla until combined. Pour the cheesecake filling over the cooled crust and spread into an even layer.

Step 6

Dollop spoonfuls of the cooled strawberry mixture over the cheesecake and use a knife or skewer to gently swirl the strawberries into the cheesecake.

Step 7

Bake for 35-40 minutes, or until the edges are set and the center has a slight jiggle. Remove from the oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.

Step 8

Cut clean slices with a chef’s knife. Serve and enjoy!