In a medium saucepan, combine quartered fresh strawberries, granulated sugar, fresh lemon juice, water, and cornstarch. Cook over medium heat for about 5-7 minutes until thickened. Remove from heat and let cool.

Preheat your oven to 350°F (175°C). Combine gluten-free graham cracker crumbs, sugar, and melted butter in a bowl and press into a 9-inch springform pan. Bake for 10 minutes and cool.

In a large bowl, beat cream cheese until smooth. Gradually add sugar, sour cream, vanilla, and salt. Mix in eggs one at a time on low speed.

Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry mixture on top and swirl with a knife.

Bake for 45-50 minutes until slightly jiggly in the center. Turn off oven and let it cool inside with the door ajar for 1 hour.

Transfer to cool completely to room temperature, then refrigerate for at least 7 hours before slicing.