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 ½ cup) to evenly coat. Stir in the 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 into a blender/food processor to puree half of the strawberries. Return to the saucepan along with the reserved ½ cup of fresh uncooked berries. Stir and heat for another minute until glossy and thickened.

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

Preheat your oven to 350F and prepare a 9 inch springform pan. Lightly coat the inside with cooking spray. Cover the bottom with parchment paper and press strips of parchment paper against the sides.

In a medium bowl, mix together the graham cracker crumbs, sugar, cinnamon, and salt. Stir in the melted butter until you get the texture of wet sand.

Pour the mixture into the pan and press it down into the bottom and up the sides of the pan. Bake for 10 minutes then set out to cool.

Drop the oven temperature to 305F and place a large baking pan on the very bottom rack of your oven. Boil a medium pot of water.

In a 2 cup measuring glass, beat together the eggs, lemon juice, and vanilla with a fork. Set aside.

With the paddle attachment, mix the cream cheese on medium-low speed just until smooth. Add in the sugar and cornstarch and mix on low until combined.

Scrape down the sides and bottom of the bowl, then mix again on low speed until smooth.

With the mixer on the lowest setting, slowly add in the egg mixture in 3 to 4 pours.

Take the bowl off the mixer and use a rubber spatula to fold in the sour cream.

Pour the batter into the pan and tap it against your counter to bring up any air bubbles.

Carefully pour the boiling water into the pan on the bottom rack and place the cheesecake on the middle rack just above it. Bake for 1 hour and 40 minutes.

Once done, leave the cheesecake in the oven, turn off the oven, and crack the door open. Let it sit in there for an hour.

After the hour, put the cheesecake in the fridge uncovered to chill overnight. The next day, remove from the pan, slice, and top as desired.