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1
Preheat oven to 300F Place strawberries in a single layer on a rimmed baking sheet.
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2
Drizzle with corn syrup, and toss gently to coat.
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3
Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour.
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4
Transfer berries and syrup to a medium bowl, and mash.
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5
Let cool completely.
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6
Raise oven temperature to 350F Stir together graham cracker crumbs, 3 T sugar, and the melted butter in a small bowl.
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7
Press mixture evenly into the bottom of a 9-inch springform pan.
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8
Bake until crust is firm to the touch and has just darkened, about 10 minutes.
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9
Transfer pan to a wire rack, and let crust cool completely.
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10
Reduce oven temperature to 325F Put cream cheese into a bowl, mix on medium-low with a mixer until creamy, about 2 minutes.
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11
Scrape down the sides of the bowl, then gradually add remaining cup sugar and salt.
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12
Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition.
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13
Scrape down sides and mix in the vanilla seeds and marscapone until no lumps remain, about 3 minutes.
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14
Transfer 5 cups cream cheese mixture to the bowl with the mashed strawberries; stir to combine.
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15
Pour strawberry-cream cheese mixture on top of crust and smooth.
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16
Carefully spoon dollops of plain cream cheese mixture on top, smooth.
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17
Wrap the exterior of the pan in 2 layers of foil; set in a large roasting pan.
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18
Fill roasting pan with boiling water until it has reached halfway up the sides of the springform.
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19
Bake cheesecake until set, about 1 hour.
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20
Remove from water bath and transfer to a wire rack to cool.
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21
Refrigerate until cold, at least 4 hours up to overnight.
