Gather all ingredients.

To make the crust: Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes. Preheat the oven to 300 degrees F (150 degrees C).

To make the filling: Place strawberries and cornstarch into a blender; cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside ⅓ cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.

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 ½ of the cream cheese mixture over crust; drop ½ of the reserved strawberry sauce by ½ teaspoonfuls on cream cheese layer.

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by ½ teaspoonfuls on top.

Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in the preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour at room temperature. Refrigerate at least 4 hours to overnight before serving.

Serve reserved strawberry sauce with cheesecake. If sauce is too thick, stir in water.