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1
Combine Graham cracker crumbs, sugar, cinnamon and butter in a bowl.
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2
Press onto the bottom of an ungreased 9- inch springform pan.
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3
Refrigerate for 30 mins.
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4
Preheat oven to 300F (150 C)
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5
Place strawberries and cornstarch into a blender.
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6
Cover and puree until smooth.
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7
Pour strawberry sauce into a saucepan.
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8
Bring to a boil over high heat.
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9
Boil and stir until sauce is thick and shiny, about 2 mins.
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10
Set aside 1/3 cup strawberry sauce, cool.
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11
Cover and refrigerate remaining sauce for serving.
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12
Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy, gradually beat in condensed milk.
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13
Mix in lemon juice and vanilla, then beat in eggs on low speed until just combined.
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14
Pour half of cream cheese mixture over crust, drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer.
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15
Carefully spoon remaining cream cheese mixture over sauce, drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
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16
Cut through top layer only with knife to swirl strawberry sauce.
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17
Bake in Preheated oven until center is almost set, 45 to 50 mins.
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18
Cool on wire rack for 10 mins.
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19
Carefully run a knife around edge of pan to loosen, cool 1 hour longer.
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20
Refrigerate overnight.
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21
Serve reserved strawberry sauce with cheesecake.
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22
If sauce is too thick, add a little water.
