For the Strawberry Sauce:

• 2 cups fresh strawberries (hulled and chopped)
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tbsp unsalted butter, melted

For the Cheesecake Filling:

• 24 oz (3 blocks) cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 2 tsp vanilla extract
• 3 large eggs

Instructions:

1. Prepare the Strawberry Sauce:
   • In a saucepan, cook strawberries, sugar, and lemon juice over medium heat until softened.
   • Stir in cornstarch slurry (cornstarch + water) and cook until thickened.
   • Puree and strain to remove seeds. Cool completely.
2. Make the Crust:
   • Preheat oven to 325°F (160°C).
   • Combine graham cracker crumbs, sugar, and melted butter; press into a springform pan.
   • Bake for 10 minutes and cool.
3. Make the Cheesecake Filling:
   • Beat cream cheese until smooth. Add sugar, sour cream, and vanilla; mix well.
   • Add eggs one at a time, mixing gently.
4. Assemble the Cheesecake:
   • Pour filling over the crust. Drop spoonfuls of strawberry sauce on top and swirl with a knife.
5. Bake the Cheesecake:
   • Wrap the springform pan in foil, place in a water bath, and bake for 60-70 minutes until edges are set and center jiggles slightly.
   • Cool in the oven for 1 hour, then on a wire rack.
6. Chill and Serve:
   • Refrigerate for at least 4 hours or overnight. Serve with whipped cream and fresh strawberries.