Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. Stir together the sugar and cornstarch, then toss in the strawberries (minus the ½ cup) to 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 up 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 into the pan and press down into the bottom and up the sides of the pan.

Bake for 10 minutes then set it out to cool while you prepare the cheesecake.

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

Ensure your cream cheese and eggs are at room temp. If needed, fill a bowl with warm water to help them reach room temp.

Using a stand mixer, mix the cream cheese on medium-low speed until smooth. Add in the sugar and cornstarch and mix on low.

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

Slowly add in the egg mixture with the mixer on the lowest setting, being patient.

Fold in the sour cream with a rubber spatula.

Pour the batter into the pan and tap against the counter to remove air bubbles.

Quickly pour the boiling water into the baking pan on the bottom rack and place the cheesecake on the middle rack.

Bake for 1 hour and 40 minutes, until the edges are golden and the center jiggles. Leave the cheesecake in the oven, turn off the oven, and crack the door open for an hour.

After an hour, refrigerate the cheesecake uncovered to chill overnight. Remove from the pan, slice, and top as desired.