Take strawberry puree in a saucepan. Turn on the gas on medium heat.

Add sugar and mix it.

Add corn flour and mix it so there are no lumps.

Let it simmer for 8-10 minutes or till sauce thickens.

Let it cool completely. It will thicken more as it cools down.

In a bowl, take graham cracker crumbs, sugar and melted butter. Mix well.

You might need to adjust the butter quantity. If crumbs looks dry then add some more butter.

Press crumbs evenly in the bottom of the springform pan or pie plate.

And keep in refrigerator about 15-20 minutes to set or till your prepare cheesecake mixture.

Take soften cream cheese in a bowl. Beat it using hand mixer or using whisk by hand till it is creamy and smooth.

Add sweetened condensed milk Beat it again till mix properly.

Add lemon juice And beat it again till incorporated well.

Pour it on prepared bottom crust. Spread it evenly and smooth it back of the spoon.

Now add dollop of cooled sauce here and there. Use only ¼ cup of sauce, remaining will be used while serving.

Use butter knife and run through cheesecake filling and make swirls. Be careful not to run knife into bottom crust.

Pop it into refrigerator for 8 hours of overnight till set.

After it sets, unmold it.

Slice it, serve with remaining strawberry sauce.