Begin by making the graham cracker crust
In a bowl combine
2 1/4 cups graham cracker crumbs
1/3 cup melted unsalted butter
1/4 cup sugar
Mix together completely, then press into a greased 9" springform pan going slightly up the sides
Place the crust in the fridge
Next, blend together
2 1/2 cups frozen strawberries (thawed)
1 tbsp cornstarch
Transfer the smooth mixture to a saucepan and allow to simmer for 2-3 minutes, then remove from heat and set aside
To make the filling cream together
3 packages (8 oz each) softened cream cheese
1 can (14 oz) sweetened condensed milk
1/4 cup fresh squeezed lemon juice
1/2 tsp vanilla extract
Then, add in 3 large eggs mixing until only just combined
Pour 1/2 of the cheesecake filling over chilled graham cracker crust
With a teaspoon gently drop round spoonfuls of strawberry sauce onto the filling
Continue until you only have half of the 1/4 cup of strawberry sauce left
Pour the remainder of the cheesecake filling into the pan
Drop the rest of the strawberry sauce in rounded drops into the cheesecake filling
Use a toothpick to gently swirl the sauce into the batter
Place a water bath in the oven on the rack underneath the cheesecake
Bake cheesecake at 350 F for 50-55 minutes until center is almost set and slightly jiggles
Remove and cool on a cooling rack for 1 hour until pan is cooled to the touch
Place in the refrigerator and cool minimum 6 hours to overnight