DIRECTIONS 1. Combine graham cracker crumbs, sugar, cinnamon and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes. 2. Preheat oven to 300 degrees. 3. Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan. 4. Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving. 5. Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce. 6. Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water. 50 FEBRUARY 2021 dlerick/iStock/Getty Images 1 1/4 cups of graham cracker crumbs; 1/4 cup of white sugar; 2 teaspoons of ground cinnamon; cup of butter, melted; 2 (10-ounce) packages of frozen sweetened sliced strawberries, thawed and drained; 1 tablespoon of cornstarch; 3 (8-ounce) packages of cream cheese, softened; 1 (14-ounce) can of sweetened condensed milk; 1/4 cup of lemon juice; 1/2 teaspoon of vanilla extract; 3 eggs; 1 tablespoon of water (optional) chokja/iStock/Getty Images INGREDIENTS etorres69/iStock/Getty Images Sassy Strawberry Cheesecake fusaromike/iStock/Getty Images Food