* Place strawberries in a bowl and barely cover with hot tap water. Leave to sit for 10 minutes, then drain (reserving 3/4 c of water).

* Combine strawberries, reserved water, 4 tsp of sugar, and cornstarch in a blender and puree.

* Heat pureed mixture in a saucepan over medium heat until thickened (about 5-10 minutes). Leave in pan to cool.

Crust:

*Preheat oven to 350 degrees F.

* Combine melted butter, graham cracker crumbs, and 3 tbsp sugar for crust. Press combination onto bottom of 9 inch spring form pan. Bake at 350 degrees for 10 minutes. Remove from oven and cool.

*Set oven to 300 degrees F.

Cheesecake:

* Using an electric mixer on medium speed, combine cream cheese, remaining sugar, and vanilla until well blended.

* Add eggs to cream cheese blend one at a time, mixing well after each addition.

* Cover graham cracker crust with half of the cheesecake batter. Take half of the strawberry mixture and add it to the remaining batter.

* Pour strawberry batter mixture into the pan, followed by the remaining strawberry mixture. Swirl the batter with a knife until it takes on a marbled effect.

* Bake cheesecake at 300 degrees for 60-70 minutes or until set.

* Remove cheesecake from the oven, allow it to cool, then remove cake from pan. Chill overnight before serving.