2 cups graham cracker cookies, crushed into breadcrumb sized pieces
2 cups strawberries, sliced
¼ cup sugar
It's crucial that all your ingredients are at room temperature. This helps to prevent cracking on the top of the cheesecake.
Wrap a 9" Spring form pan with aluminum foil - make sure entire bottom is covered. This is just a safety precaution in case any of the butter from the crust leaks out.
Preheat oven to 350 F.
Prepare crust by mixing the cookie crumbs and melted butter in a large bowl. Mixture should resemble wet sand.
With your hand, gently press the cookie crumbs evenly over the bottom of the pan and slightly up the sides of the pan. Set aside.
To prepare strawberry swirl, place strawberries and ¼ cup sugar into a food processor. Process until fully broken down into a thick liquid.
Strain through a fine mesh sieve to remove seeds - if desired.
Combine cream cheese and sugar until in the bowl of a stand mixer (or with hand held mixer) until thoroughly combined.
Then add in lemon juice and salt.
With mixer on low, add eggs one at a time until each is fully incorporated.
Pour filling on top of crust.
Lightly drizzle on the strawberry swirl over the top of the cheesecake. Using a toothpick or wooden skewer, swirl in the strawberry mixture throughout the batter. You want swirls throughout the entire cake and on the top.
Bake at 350 for 55 mins to 1 hr. The center of the cheesecake should just be barely wobbly when cooked.
Cool at room temperature for 1 hour. Refrigerate until ready to serve.