1 1/4 cups graham crumbs
1/4 cup sugar
1/3 cup butter or margarine, melted
2 (10 ounce) packages of Frozen strawberry
1 tablespoon cornstarch
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice
1 tablespoon water
Combine crumbs, sugar and butter and press it on to the bottom of a 9inch ungreased pan. Refrigerate it for 30 minutes.
In a blender combine strawberries and cornstarch until smooth. Then put the mixture in a saucepan and boil it. Stir for 2 minutes.
Set aside 1/3 cup 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 teaspoon full onto cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoon full on top.
With a knife, cut through top layer only to swirl strawberry sauce. Bake at 300 degrees F for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Refrigerate overnight. Remove side of pan.
Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store the cheesecake in the refrigerator.