Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. In a medium saucepan, stir together the sugar and cornstarch then toss in the strawberries (minus the reserved ½ cup) to coat evenly. Stir in lemon juice and place over medium heat.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Use an immersion blender or scoop out half of the mixture to puree half of the strawberries. Return to the saucepan with reserved fresh berries and heat for another minute until glossy.

Remove from heat and stir in the honey. Pour the sauce into a container to cool at room temperature, then transfer to the refrigerator to chill.

Preheat your oven to 350F and prepare a 9-inch springform pan with cooking spray and parchment paper.

In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until mixture resembles wet sand.

Pour the mixture into the pan, pressing down to cover the bottom and up the sides. Bake for 10 minutes and let cool.

Drop the oven temperature to 305F. Place a large pan on the bottom rack and boil a pot of water.

Ensure your cream cheese and eggs are at room temp. Mix them in warm water if needed.

In a measuring glass, beat together eggs, lemon juice, and vanilla with a fork.

Mix cream cheese on low speed until smooth, then add sugar and cornstarch, mixing until combined.

Scrape the bowl and mix again on low speed until smooth. Slowly add in the egg mixture while mixing.

Fold in the sour cream with a rubber spatula.

Pour the batter into the crust and tap it to remove air bubbles.

Carefully pour boiling water into the bottom pan and place the cheesecake in the oven. Bake for 1 hour and 40 minutes.

Leave cheesecake in the oven, turn off heat, and let it sit for an hour. After an hour, chill in the fridge overnight.

Remove from the pan, slice, and serve with toppings as desired.