Puree the strawberries until smooth in a standard blender or food processor. If using frozen berries, be sure to thaw completely prior to using.

Add the pureed strawberries, granulated sugar and lemon juice to a medium saucepan over medium-high heat. Cook the mixture for 5-6 minutes.

In a small bowl, stir together the cold water and cornstarch until smooth. While whisking constantly, drizzle the cornstarch mixture into the strawberry puree. Cook for an additional 1-2 minutes or until the mixture thickens and coats the back of a spoon.

Pour the strawberry puree through a fine mesh sieve, and into a clean bowl to remove any lumps and excess seeds if needed. This will ensure you have a smooth puree. Allow the strawberry puree to cool completely to room temperature before adding to the cheesecake batter.

Preheat the oven to 350°F. Spray the inside of a 9-inch springform pan with baker’s non-stick spray. Wrap the outside of the pan with 2-layers of heavy duty aluminum foil. This will help to ensure no moisture from the water bath gets into the pan while the cheesecake bakes. Set aside.

Stir together the graham cracker crumbs, granulated sugar and melted butter until fully combined. The mixture should resemble wet sand.

Press the crust into an even layer into the bottom of the prepared springform pan.

Bake the crust for 10 minutes. Allow the crust to cool completely at room temperature before adding the cheesecake batter to ensure even baking.

Reduce the oven temperature to 325°F.

To the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and granulated sugar on medium speed for 2-3 minutes or until fluffy and smooth.

Reduce the speed to low then add the eggs one at a time, being sure that each addition is well incorporated before adding the next. Scrape the bowl and paddle as needed to ensure the mixture is well combined.

Add the sour cream, heavy cream, and vanilla extract and mix just until fully combined. Be sure not to overmix the batter to avoid adding too much air into the cheesecake batter. Scrape the bowl and paddle as needed.

Transfer the cooled strawberry puree to a piping bag and snip off the end. This helps to control the dollops of puree when adding to the cheesecake batter.

Spoon a third of the cheesecake batter over the cooled crust and smooth to an even layer.

Add dollops (about the size of a quarter or approximately 2 teaspoons) of the strawberry puree randomly onto the first layer of cheesecake.

Gently spoon another third of the cheesecake batter into the springform pan being sure not to disturb the strawberry puree too much. Spread to an even layer. You do not want to mix the strawberry puree and cheesecake batter too much so that you can achieve a nice swirl look when the cheesecake is baked.

Add more dollops of strawberry puree to the second layer of cheesecake, then gently spoon over the remaining third of the cheesecake batter. Smooth to an even layer.

On the top of the cheesecake, carefully add the strawberry puree randomly over the cheesecake batter. Using a long wood skewer, very gently make a circular motion into the cheesecake batter to create a decorative swirl on the top of the cheesecake. Don’t swirl too much or the top will just turn pink and not have those distinct swirl marks when baked.

Place the strawberry swirl cheesecake into a large roasting pan. Fill the roasting pan with hot water until it reaches about 1 inch up the sides of the springform pan. This will create a water bath for the cheesecake to bake evenly in the oven.

Bake for 1 hour and 40-45 minutes. Cover the top of the cheesecake the last 30-45 minutes to avoid overbrowning the cheesecake. The cheesecake will not be fully set at this point. The center of the cheesecake should jiggle slightly when the side of the pan is gently shaken.

Turn off the oven and crack the door about 1-inch. Allow the cheesecake to finish baking for 1 hour. Remove the cheesecake from the oven then remove the foil wrap from the pan. Cool the cheesecake on the counter for 20-30 minutes before placing into the refrigerator to chill for 8 hours, up to overnight, or until fully chilled and set.

Once fully chilled and set, remove the outer ring of the springform pan before the cheesecake is sliced and served. Single servings can be garnished with a drizzle of strawberry sauce if desired.