Strawberry Swirl Cheesecake

A delightful homemade cheesecake with a fresh strawberry swirl, perfect for impressing guests or treating yourself.

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In a small saucepan over medium heat, combine strawberries, 1/4 cup sugar, and lemon juice. Cook until strawberries are soft (about 5-7 minutes). Mash into a puree, stir in the cornstarch slurry, and cook until thickened. Let cool.
Preheat oven to 325°F (160°C). In a bowl, mix graham cracker crumbs, 1/3 cup sugar, and melted butter until combined. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes; let cool.
In a mixing bowl, beat softened cream cheese and 1 cup sugar until smooth. Add eggs one at a time, mixing after each addition. Incorporate vanilla extract, sour cream, and heavy cream until combined.
Pour half of filling onto cooled crust. Drop spoonfuls of strawberry sauce over filling, then pour remaining filling on top. Use a knife to swirl the sauce into the filling.
Place the springform pan in a larger baking dish filled with water and bake for 55-65 minutes until edges are set but center is slightly jiggly.
Turn off the oven and crack the door, allowing cheesecake to cool for 1 hour. Refrigerate for at least 6 hours or overnight.
Run a knife around the edges of the cheesecake before releasing the springform pan. Slice, serve with additional strawberry sauce if desired, and enjoy!

Store cheesecake in an airtight container in the refrigerator for up to 5 days. Can be frozen for up to 3 months.