Cheesecake Strawberry Swirl (Print Version)

# Ingredients:

01 - 1 tablespoon lemon juice.
02 - ¼ cup granulated sugar (for sauce).
03 - 1½ cups graham cracker crumbs.
04 - 1½ cups fresh or frozen strawberries, trimmed.
05 - ⅓ cup granulated sugar (for crust).
06 - 24 ounces (3 blocks) cream cheese, softened.
07 - ½ cup unsalted butter, melted.
08 - 1 tablespoon cornstarch combined with 1 tablespoon water.
09 - 3 large eggs, room temperature.
10 - 1 teaspoon vanilla extract.
11 - 1 cup sour cream, room temperature.
12 - ¼ cup heavy cream.
13 - 1 cup granulated sugar (for filling).

# Instructions:

01 - Soften strawberries with sugar and lemon juice on heat. Smash the mix, stir in cornstarch slurry, and cook till thicker. Let cool fully.
02 - Blend up melted butter, sugar, and cracker crumbs. Push the mix into a springform pan and bake for 8-10 minutes at 325°F.
03 - Whip cream cheese and sugar until airy, then add eggs one at a time. Blend in heavy cream, sour cream, and vanilla.
04 - Spread filling over the crust, dollop strawberry sauce on top, and swirl it up with a knife.
05 - Place in a pan with water and bake at 325°F for about 55-65 minutes. Edges should firm up, but center stays wobbly.
06 - Leave in the oven with the door open for an hour, then cool to room temp. Chill for 6 hours or overnight in the fridge.

# Notes:

01 - Grab ingredients at room temp to get the best outcome.
02 - Water bath keeps the top from cracking.
03 - This can be prepped 2-3 days in advance.

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