• Preheat the oven to 325° and spray and line the bottom and sides of a 9-inch springform pan with parchment paper.

Graham Cracker Crust

• In a small bowl, mix graham cracker crumbs, sugar and melted butter together until combined.
• Press on the bottom and up the sides in the prepared pan.

Cheesecake Filling

• In a medium bowl, beat cream cheese, sugar and vanilla together until light and fluffy
• Add eggs, one at a time. Beat on low speed after each addition until blended.
• Pour into the graham cracker crust.

Strawberry Swirl

• In a small saucepan over medium heat, add strawberries, sugar, cornstarch, water, and lemon juice.
• Cook until thickened, stirring constantly.
• Once the sauce has thickened, let cool then spoon mixture on top of the cheesecake in different places.
• Next, take a toothpick or knife and swirl the strawberry sauce around to achieve a swirl effect.
• Place cheesecake on aluminum foil and wrap the foil up around the sides.
• Place in a shallow pan or roasting pan.
• Add hot water halfway up the cheesecake pan (this helps the cheesecake from cracking).
• Bake for 1 hour and 10 minutes or until the center is almost set and still a little jiggly.
• Carefully remove from the oven and let the water cool enough in the roasting pan before removing the cheesecake, then set the cheesecake on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight.