Combine graham cracker crumbs, sugar and butter. Press into the bottom of an ungreased 9” springform pan. Refrigerate for 30 min.
In a blender or food processor, combine strawberries and corn starch; cover and process until smooth.
Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup of strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
In a mixing bowl, beat cream cheese until light and fluffy.
Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined.
Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoons into cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce.
Drop remaining strawberry sauce by 1/2 teaspoons on top. With a knife, cut through top layer only to swirl strawberry sauce.
Bake at 300 degrees for 45-50 minutes or until center is almost set.
Cool on a wire rack for 10 min. Carefully run a knife around edge of pan to loosen; cool one hour longer. Refrigerate overnight. Remove side of pan.
Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in refrigerator.