1. Preheat oven to 325°F. Mix graham cracker crumbs, melted butter, and sugar. Press into bottom of greased 9-inch springform pan. Bake 10 minutes, cool completely.

2. Combine chopped strawberries, sugar, and lemon juice in saucepan over medium heat. Cook 5 minutes until strawberries break down. Add cornstarch mixture, stir 2-3 minutes until thickened. Blend smooth, cool completely.

3. Beat cream cheese and sugar until smooth (about 3 minutes). Add vanilla. Add eggs one at a time on low speed. Fold in sour cream gently.

4. Pour filling over cooled crust. Drop spoonfuls of strawberry sauce on top. Use toothpick to create figure-eight swirls.

5. Wrap springform pan with double layer foil. Place in roasting pan with 1 inch hot water. Bake 50-60 minutes until edges set but center jiggles. Turn off oven, crack door, cool 1 hour inside.

6. Remove from water bath, cool to room temperature (2 hours), refrigerate overnight (minimum 4 hours).