Strawberry Swirl Cheesecake

For the Crust:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Pulse the graham crackers in a food processor until its fine crumbs.  Mix together the crust ingredients in a mixing bowl.
3. Press this mixture into the bottom of a 9 inch springform pan and press the mixture up the sides of the pan approximately ½ inch high up the sides.
4. Bake for 8 minutes and then cool at room temperature.

For the Strawberry Sauce:

1. Add the sliced strawberries, sugar, cornstarch and water to a medium sauce pan. Stir to combine.
2. Cook for 10-13 minutes and break down the strawberries with a wooden spoon as the strawberries cook.
3. Stir the mixture constantly while it cooks until the sauce thickens.
4. Remove the strawberry sauce from the pan to a separate bowl and allow it to cool.

For the Cheesecake:

1. Beat the softened cream cheese with a hand held mixer or stand up mixer until soft and creamy.
2. Mix in the granulated sugar and vanilla extract for 1-2 minutes until combined.  Scrape down the sides of the bowls as needed.
3. Reduce the speed on the mixer down to low and slowly add in the eggs, one at a time, until each egg is fully combined.  Be careful not to over mix.
4. Keep the mixer speed on low and mix in the sour cream and heavy cream until both are thoroughly combined.
5. Then pour the cream cheese mixture over the graham cracker crust and use a spatula to make the top as smooth as possible.
6. Add the strawberry sauce to a piping bag or ziplock bag with one of the corners removed.  Pipe the strawberry sauce no top of the cheesecake in a swirl pattern.  Then add a few more swirls to the strawberry mixture with a knife or skewer.
7. Place the pan into a large pan and pour boiling water around the cheesecake pan until it goes up approximately halfway up the side of the cheesecake pan.
8. Bake for 45-55 minutes.  The edges should be set and the center should still appear jiggly.
9. Turn the oven off and crack the oven door. Let the cheesecake sit in the oven for 45 more minutes until the cheesecake has cooled to room temperature.
10. Remove from the oven and carefully remove the cheesecake from the water.
11. Chill in the refrigerator for at least 4 hours or overnight.
12. When ready to serve, remove the cheesecake carefully from the springform pan by running a knife around the sides of the cheesecake to release the cheesecake from the pan.
13. Then the cheesecake is ready to slice, serve and enjoy!.