Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. In a medium saucepan, stir together the sugar and cornstarch, then toss in the strawberries (minus the ½ cup) to coat evenly. Stir in the lemon juice and heat over medium.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes or until strawberries become tender. Puree half of the mixture and return to the saucepan along with reserved fresh berries. Heat for another minute until glossy.

Remove from heat and stir in the honey. Cool at room temperature and then refrigerate to thicken.

Preheat oven to 350F and prepare a 9 inch springform pan with cooking spray and parchment paper.

In a bowl, mix together the graham cracker crumbs, sugar, cinnamon, and salt. Stir in melted butter until you get the texture of wet sand.

Press the mixture into the bottom and up the sides of the pan, almost reaching the top. Bake for 10 minutes and let cool.

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

Ensure cream cheese and eggs are at room temp. Beat together the eggs, lemon juice, and vanilla in a measuring glass.

Mix cream cheese on medium-low speed until smooth. Add sugar and cornstarch, mixing to combine.

Scrape the bowl and mix again on low speed. Slowly add egg mixture, being patient and pouring gradually.

Fold in the sour cream with a spatula. Pour the batter into the crust and tap to remove air bubbles.

Carefully pour boiling water into the baking pan and place the cheesecake on the middle rack. Bake for 1 hour and 40 minutes or until edges are golden and center jiggles.

Let cheesecake sit in the oven for an hour after turning off the oven. Then chill uncovered in the fridge overnight.

Remove from the pan, slice, and serve topped with powdered sugar or strawberry sauce.