Strawberry Swirl Cheesecake

Instructions

1. Prepare the crust
   Preheat your oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Mix until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the strawberry puree
   In a blender or food processor, puree the fresh strawberries with 3 tablespoons sugar and lemon juice until smooth. If desired, strain through a fine-mesh sieve to remove seeds. Transfer about 3/4 cup of the puree to a small saucepan and add cornstarch if using. Cook over medium heat until slightly thickened, about 5 minutes. Cool completely.
3. Prepare the cheesecake filling
   In a large bowl, beat the cream cheese and sugar with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the sour cream and vanilla extract, and beat until combined. Add the eggs one at a time, beating on low speed just until each is incorporated. Do not overmix after adding the eggs as this can cause the cheesecake to crack.
4. Create the swirl pattern
   Pour half of the cheesecake batter over the cooled crust. Drop spoonfuls of the strawberry puree randomly over the batter. Pour the remaining cheesecake batter on top. Drop more spoonfuls of the remaining strawberry puree on top. Use a knife or a skewer to gently swirl the puree into the batter, creating a marbled effect. Don't over-swirl or the pattern will become muddy.
5. Bake the cheesecake
   Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan and add enough hot water to the roasting pan to reach halfway up the sides of the springform pan. This water bath helps the cheesecake bake evenly. Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
6. Cool properly
   Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks. Remove from the oven and water bath, run a knife around the edge of the pan, and let cool completely at room temperature. Refrigerate for at least 6 hours or overnight before serving.