Add the frozen strawberries and lemon juice to a 2 to 3-quart heavy-bottomed saucepan over medium-high heat. Stir often. Bring to a low simmer and cook for 5-8 minutes, mashing and stirring the fruit as it cooks. (It’s important to break down the strawberries as much as possible.)

Add the sugar and continue to cook for another 5 minutes, stirring constantly.

Add the cornstarch and cold water to a small bowl. Stir to combine completely.

Add to the strawberry mixture and continue to stir constantly until the mixture thickens. Remove from the heat and allow to cool.

Preheat the oven to 350°F. Line a 9 x 3 springform pan with a parchment paper circle. Generously spray the springform pan with nonstick cooking spray. Set it aside. (Be sure the oven rack is on the medium rung.)

Add the graham cracker crumbs and sugar to a medium-sized mixing bowl. Stir to combine.

Pour the melted butter over the crumb mixture and stir to coat the graham cracker crumb mixture completely.

Press the buttered crumb mixture into the bottom of the springform pan. Bake for 10 minutes. Reduce the oven temperature to 325°F. Allow the crust to cool.

Wrap the outside of the springform pan in 2 oversize pieces of heavy-duty aluminum foil. Be sure to wrap all the way up the sides of the pan. Set it aside.

Using a stand mixer or a large mixing bowl and a handheld mixer on medium-low speed, beat the cream cheese and sour cream. Mix just until smooth.

Add the granulated sugar mixture and vanilla, and continue to mix on medium-low speed for another 1-1½ minutes until well incorporated.

Lower the mixer speed to low. Add the eggs one at a time, mixing well after each egg. Mix just until no yellow streaks remain.

Pour the cheesecake batter on top of the crust. Gently tap the springform pan to help release any air bubbles.

There are a couple of ways to add the strawberry swirl: 1) You can fill a disposable piping bag or ziplock bag with a corner snipped off with the strawberry mixture. Insert the tip of the baggie about a ¼ inch in different spots around the cheesecake. 2) You can also drizzle the strawberries over the cheesecake filling. With any of the methods, use a knife, chopstick, or a skewer to swirl the strawberries. (I chose to use a disposable piping bag and a chopstick. It comes down to preference)

Place the foil-wrapped springform in an oversized roasting pan. (I use a disposable turkey roasting pan) Place the roasting pan on the middle rack of the oven.

Pour boiling water into the roasting until it comes up about 1 inch on the outside of the springform pan.

Bake for 1 hour and 40 minutes. Turn the oven off and crack the oven door open about 1 inch. Leave the cheesecake to sit in the oven for 1 hour.

Remove the cheesecake from the oven and the water bath. Remove the foil. Carefully run a knife with a thin blade around the sides of the cheesecake. Cover the top of the springform pan with foil and chill in the refrigerator for at least 8 hours.

Remove the cheesecake from the refrigerator. Release the springform pan sides. Use a sturdy spatula to remove the cheesecake from the bottom of the springform pan. Place the cheesecake onto a serving plate or a disposable cake circle. Slice into 10 slices before serving.