1 1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages frozen sweetened strawberries, thawed
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 tablespoon water
Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes.
In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well.
Add eggs, beat on low just until combined.
Pour half of the cream cheese mixture over crust.
Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer.
Carefully spoon remaining cream cheese mixture over sauce.
Drop remaining strawberry sauce by 1/2 teaspoonfuls on top.
With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees F for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove side of pan.
Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Adapted from here