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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 and 30 minutes.
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4
Trans strawberries and syrup to a medium bowl, and mash with a potato masher.
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5
Let cool completely.
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6
Raise oven temperature to 350F Stir together graham crumbs, 3 tablespoons sugar and the melted butter in a small bowl.
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7
Press mixture in the bottom of a 9-inch springform pan to make an even layer.
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8
Bake until the crust is firm to the touch and has just darkened, about 10 minutes.
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9
Transfer pan to a wire rack to cool completely.
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10
Reduce oven temperature to 325F Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment; mix on medium-low speed until creamy, about 2 minutes.
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11
Scrape down sides of bowl, then gradually add remaining cup of sugar, and the 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 the sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes.
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14
(Reserve vanilla bean for another use).
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15
Transfer 5 cups of cream cheese mixture to bowl with mashed strawberries; stir to combine.
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16
Pour strawberry-cream mixture on top of crust; smooth with an offset spatula.
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17
Carefully spoon dollops of plain cream cheese mixture on top, smoothing with an offset spatula.
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18
Wrap the exterior of the springform pan in 2 layers of foil.
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19
Set in a large roasting pan.
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20
Fill roasting pan halfway with boiling water halfway up sides of springform pan.
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21
bake cheesecake until set, about 1 hour to 1 hour 10 minutes.
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22
Remove springform pan from water bath, and transfer to wire rack to cool.
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23
Refrigerate until cold, at least 4 hours, or overnight.
