1. Preheat the oven to 325°F. Grease a 9-inch springform pan. Mix the graham cracker crumbs, melted butter, and sugar together until every crumb is moistened. Press firmly into the bottom and 1 inch up the sides of the pan using a flat-bottomed glass. Bake 10 minutes until set and fragrant. Cool completely.

2. Combine the chopped strawberries, sugar, and lemon juice in a small saucepan over medium heat. Stir occasionally for 4 to 5 minutes until the strawberries break down and release their juices. Stir in the cornstarch slurry and cook 2 to 3 more minutes until thickened and glossy. Cool 10 minutes, then blend completely smooth. Cool to room temperature before using.

3. Beat the softened cream cheese and sugar on medium speed for 3 minutes until completely smooth and fluffy — no lumps allowed. Add vanilla and mix on low. Add the eggs one at a time, mixing on low speed after each just until the yellow disappears — do not overmix. Gently fold in the sour cream with a rubber spatula until just combined.

4. Pour the cheesecake filling over the cooled crust and smooth evenly. Drop small spoonfuls of the cooled strawberry sauce across the top in 8 to 10 spots. Drag a toothpick through the spoonfuls in a gentle figure-eight pattern to create defined swirls. Less swirling means more defined ribbons — stop at 4 to 5 passes.

5. Wrap the outside of the springform pan tightly in 2 layers of heavy-duty aluminum foil. Place in a large roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake at 325°F for 55 to 65 minutes until edges are set and the center still has a slight jiggle.

6. Turn off the oven and crack the door open 1 inch. Leave the cheesecake inside for 1 full hour. Remove from the oven, run a thin knife around the inner edge of the pan, and cool completely at room temperature. Refrigerate at least 4 hours or overnight before removing the springform ring and slicing.