1. Preheat the oven to 350 degrees and grease and line an 8×8-inch baking pan with parchment paper, allowing the sides of the paper to hang over the sides of the pan.

For the Strawberry Sauce

1. In a small saucepan, combine the frozen strawberries, sugar, and lemon juice.
   Cook over medium heat, stirring occasionally, until the strawberries are fully softened and releasing their juices, about 6–8 minutes.
2. Carefully pour the strawberries into a blender or food processor and blend the mixture until completely smooth. Strain the purée through a fine-mesh sieve to remove seeds.
3. Return the smooth purée to the saucepan and bring to a gentle simmer.
4. In a small bowl, mix the cornstarch and water. Stir the cornstarch mixture into the strawberry purée and cook for about 1 minute, stirring constantly, until thick and glossy. Remove from heat and place in the refrigerator to cool while preparing the crust and filling.

For the Crust

1. Grind the graham crackers into a fine crumb using a food processor. Mix with the brown sugar and then stir in the melted butter until well combined. Press the crumbs firmly into an 8-inch square pan lined with parchment paper. Set aside.

For the Filling

1. In a large mixing bowl, beat the cream cheese together with the sugar until it is smooth and free of lumps, scraping down the bowl occasionally.
2. Next, add the sour cream, vanilla extract, and lemon zest and mix at low speed until combined. Next, add the eggs and continue beating until well combined. Scrape down the side of the bowl and stir together.
3. Pour half the cheesecake batter onto the prepared crust. Then add tablespoon-sized dollops of the strawberry sauce around the top and gently swirl with a knife. Top with the remaining cheesecake batter and then the strawberry sauce again. Swirl the strawberry sauce into the top of the cheesecake.
4. Bake in a preheated oven for 23-25 minutes. The center of the cheesecake should be slightly jiggly. Remove from the oven and cool completely in the pan. Then refrigerate for at least 2 hours before serving.