Process shortbread cookies in a food processor until finely ground. Add sugar and process to combine. Add melted butter and process until it looks like wet sand. Pat down in a 9 inch springform pan going up the sides about 1 inch. Refrigerate for 1 hour.

Add strawberries, sugar and lemon juice to a saucepan and cook over medium high heat until the strawberries are soft and the jam sizzles when you run a wooden spoon through the bottom of the pan.

Combine the cornstarch and water in a small bowl and add to the strawberries, stirring until it thickens. Remove from heat and take out about ¼ cup of the strawberry jam and set it aside.

Pour the remaining through a sieve pushing out all of the liquid. Refrigerate to cool.

Preheat the oven to 350º.

Beat the cream cheese in a stand mixer until fluffy, about 2-3 minutes. Add the sugar and beat until smooth. Add eggs, one at a time, beating after each addition. Add vanilla and beat to combine.

Pour the filling into the springform pan. Take the strained strawberry puree and add it by spoonfuls to the top of the cheesecake. Take a knife and swirl it throughout.

Place the cheesecake in a larger pan and place in the oven. Pour boiling water into the larger pan so that it goes up about ½ way up the springform pan. Bake for 65-70 minutes until the edges are set and the center is a little wobbly. Turn off the oven, and open the door about 8 inches. Allow it to cool in the oven for 1 hour then remove to a wire rack to complete cooling. Once cool, chill in the refrigerator for at least 4 hours before removing from the pan.

Serve with reserved strawberry jam.