Put strawberries, ¼ cup sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.

Cook until the strawberries soften, about 5–7 minutes.

Smash the berries with a potato masher or fork to make a chunky puree—no blender required.

Stir in the cornstarch slurry and cook 1–2 minutes until the sauce thickens. Remove from heat.

Cool completely on the counter; if you want a smooth sauce, press through a fine sieve. Otherwise, chunky is perfectly family-friendly.

Heat the oven to 325°F (160°C).

Combine graham cracker crumbs, ⅓ cup sugar, and melted butter in a medium bowl until evenly moistened.

Press into the bottom of a 9-inch springform pan, making an even layer.

Bake 8–10 minutes, then cool while you make the filling.

In a large bowl, beat the softened cream cheese and 1 cup sugar with an electric mixer until smooth and fluffy, about 2–3 minutes. Scrape the bowl once.

Add eggs one at a time, mixing briefly after each so they’re just combined.

Mix in 1 teaspoon vanilla, 1 cup sour cream, and ¼ cup heavy cream until uniform.

Stop as soon as it’s smooth—overmixing can cause cracks.

Pour the filling over the cooled crust and smooth the top with a spatula.

Drop tablespoon-sized dollops of the cooled strawberry sauce over the filling.

Drag a knife or skewer through the dollops in a swirling motion to marble the top.

Place the springform pan inside a larger baking dish or roasting pan.

Carefully pour hot tap water into the larger pan to reach 1–2 inches up the side of the springform.

Bake 55–65 minutes, until the edges are set and the center still jiggles slightly when shaken.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour.

Remove the pan from the water bath and cool completely at room temperature.

Refrigerate for at least 6 hours or overnight.

Slice with a hot, clean knife for neat pieces.

Serve with extra strawberry sauce or fresh berries.