Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 0.5 tsp ground cinnamon
  • 0.25 tsp salt
  • 1 lb fresh strawberries, hulled and sliced
  • 3 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1 tsp cornstarch
  • 32 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream, room temperature
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature
  • 2 tbsp all-purpose flour

Instructions:

  1. Preheat oven to 325°F (160°C). Combine graham cracker crumbs, 1/4 cup sugar, cinnamon, salt, and melted butter. Press firmly into a 9-inch springform pan, going 1-inch up the sides.
  2. Bake the crust for 10 minutes until golden and fragrant. Set aside to cool completely.
  3. In a small saucepan, simmer strawberries, 3 tablespoons sugar, and lemon juice over medium heat for 15 minutes, mashing as they soften.
  4. Whisk cornstarch with 1 teaspoon water to create a slurry. Stir into the strawberry reduction and cook for 2 minutes until thickened.
  5. Beat softened cream cheese and 1 cup sugar until smooth and emulsified. Mix in sour cream and vanilla extract at low speed.
  6. Add eggs one at a time, mixing just until combined to avoid incorporating air. Fold in the flour.
  7. Pour half of the filling into the crust. Drop spoonfuls of strawberry sauce onto the batter and swirl with a knife. Top with the remaining cheesecake batter. Dollop the rest of the strawberry sauce on top and use a thin knife to gently swirl the red and white together in a figure eight motion. Bake for 55 minutes.
  8. Turn off the oven and crack the door open about an inch. Let the cheesecake sit inside for 1 hour. After an hour, move it to the counter to cool completely before refrigerating for at least 6 hours.