Strawberry Swirl Cheesecake (Print Version)

# Ingredients:

01 - 1½ cups fresh or frozen strawberries, hulled.
02 - ¼ cup granulated sugar (for sauce).
03 - 1 tablespoon lemon juice.
04 - 1 tablespoon cornstarch mixed with 1 tablespoon water.
05 - 1½ cups graham cracker crumbs.
06 - ⅓ cup granulated sugar (for crust).
07 - ½ cup unsalted butter, melted.
08 - 24 ounces (3 blocks) cream cheese, softened.
09 - 1 cup granulated sugar (for filling).
10 - 3 large eggs, room temperature.
11 - 1 teaspoon vanilla extract.
12 - 1 cup sour cream, room temperature.
13 - ¼ cup heavy cream.

# Instructions:

01 - Cook strawberries, sugar, and lemon juice until soft. Mash, add cornstarch mixture, and cook until thickened. Cool completely.
02 - Mix graham crumbs, sugar, and melted butter. Press into springform pan and bake at 325°F for 8-10 minutes.
03 - Beat cream cheese and sugar until fluffy. Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
04 - Pour filling over crust, add spoonfuls of strawberry sauce and swirl with a knife.
05 - Place in water bath and bake at 325°F for 55-65 minutes until edges are set but center jiggles slightly.
06 - Cool in oven with door cracked for 1 hour, then at room temperature. Chill for 6 hours or overnight.

# Notes:

01 - Use room temperature ingredients for best results.
02 - Water bath prevents cracking.
03 - Can be made 2-3 days ahead.

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