Preheat oven to 325°F (160°C). In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Press firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes. Remove from oven and let cool slightly while preparing the filling.

In a small saucepan, combine hulled and quartered strawberries, 1/4 cup granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until strawberries soften, about 5-7 minutes.

Mash the strawberries gently with a fork or potato masher to your desired consistency (some chunks are fine). Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens. Remove from heat and let cool completely.

In a large mixing bowl, using an electric mixer, beat softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl.

Gradually add 1 1/2 cups granulated sugar, flour, vanilla extract, and salt. Beat on low speed until just combined, scraping the bowl frequently. Do not overmix.

Add sour cream and beat on low speed until smooth.

Add eggs one at a time, beating on low speed just until each egg is incorporated before adding the next. Do not overmix once eggs are added, as this can incorporate too much air and lead to cracks.

Pour about two-thirds of the cheesecake filling over the cooled crust in the springform pan.

Drop spoonfuls of the cooled strawberry sauce randomly over the filling. Using a butter knife or skewer, gently swirl the strawberry sauce into the cheesecake filling to create a marbled effect. Be careful not to scrape the crust.

Pour the remaining one-third of the cheesecake filling over the swirled layer. Drop more spoonfuls of strawberry sauce and swirl again.

Wrap the bottom and sides of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the springform pan in a larger roasting pan.

Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This creates a water bath, which helps the cheesecake bake evenly and prevents cracks.

Bake in the preheated 325°F (160°C) oven for 60-75 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven, crack the door open slightly, and let the cheesecake cool in the water bath inside the oven for 1 hour. This slow cooling also helps prevent cracks.

Carefully remove the cheesecake from the water bath and remove the foil. Let it cool completely on a wire rack at room temperature for another 1-2 hours.

Once completely cooled, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6-8 hours, or preferably overnight, before serving. Chilling is crucial for the cheesecake to fully set and for the flavors to meld.

Before serving, carefully run a thin knife around the edge of the pan before releasing the springform collar. Slice with a hot, clean knife for best results.