Step 1

Wash strawberries and cut off the leaves. Chop clean berries and place them into a sauce pot.

Step 2

Stir in sugar, vanilla extract, and lemon juice. Bring it to simmer over medium heat and then lower the heat. Let it simmer over medium-low heat for about 20 minutes. Make sure to stir from time to time.

Step 3

In a separate little bowl, mix cornstarch and cold water together and stir that mixture into the sauce pot.

Step 4

Let the strawberry mixture thicken and then blend it with an immersion blender or in another blender.

Step 5

Before making the cheesecake, prepare the springform pan by wrapping outside of it in aluminum foil. Many springform pans, especially ones that have been used quite a bit, have a chance of leaking some water inside. Wrapping outside of the springform in foil will help keep water out.

Step 6

Although, there is a chance that a small amount of water will leak in, this will NOT ruin the cheesecake.

Step 7

Preheat the oven to 325°.

Step 8

Combine graham cracker crumbs, melted butter, vanilla extract, and brown sugar in a mixing bowl and mix very well.

Step 9

Spray inside of the springform pan with some cooking spray, making sure you get the sides too. Spread crumb mixture in the bottom of the prepared springform, evenly pressing it over the bottom and a little up the sides.

Step 10

Drizzle about 1/2 cup of the strawberry sauce over crust and gently spread it with a back of a spoon to even the layer.

Step 11

In a bowl of an electric mixer, beat softened cream cheese on medium-high speed until smooth and fluffy. I give it a good 2-3 minutes of beating to get it soft and smooth. Scrape sides and bottom on the bowl.

Step 12

Pour in sugar while beating and add eggs, one at a time. Beat it until smooth. Stop to scrape bottom and sides of the bowl.

Step 13

Add sour cream, vanilla extract, heavy cream and beat, still on medium-high speed, until all mixed.

Step 14

Lower the speed and beat in cornstarch. Scrape sides and bottom of the bowl and mix for a few more seconds to make sure everything is evenly mixed.

Step 15

Carefully pour the batter over the crust and sauce and spread in evenly.

Step 16

Spoon several dollops of strawberry sauce over the top of the cheesecake filling and use a long, thin handle of a spatula or another utensil to gently swirl the sauce and filling. DO NOT mix, just swirl. Try not to scrape sides and don’t go too deep so you don’t scrape the crust. (Save remaining strawberry sauce to top off individual slices.)

Step 17

Place a large roasting pan into the oven and place cheesecake springform inside the roasting pan. Carefully pour hot water into the roasting pan, about half way up the side of the springform.

Step 18

Bake for 85-90 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for 10-15 minutes and take it out of the oven. Take the foil wrap off the pan.

Step 19

Let it rest for 10 minutes on the counter and then gently run a butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don’t actually have to take the cheesecake out of the pan until ready to serve.)

Step 20

Cool cheesecake for an hour and then cover the pan with plastic wrap and refrigerate for 6 hours or overnight.