Preheat your oven to 400°F (200°C). Line the sides of a springform pan with parchment paper.

In a small saucepan over medium heat, combine strawberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally until the strawberries soften and release their juices. Use a fork to mash them slightly for a chunky sauce. Set aside to cool.

In a large mixing bowl, combine the cream cheese and sugar. Beat with a hand mixer until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then, stir in the heavy cream, vanilla extract, and salt. If using flour for enhanced stability, add it now and mix until just combined.

Pour half of the cheesecake mixture into the prepared springform pan. Use a spoon to drizzle half of the strawberry sauce on top.

Add the remaining cheesecake mixture and top with the remaining strawberry sauce. Using a knife, gently swirl the sauce into the cheesecake.

Bake in the preheated oven for 50 minutes, or until the edges are set but the center still has a slight jiggle.

Let the cheesecake cool at room temperature before transferring it to the fridge. Chill for at least 4 hours or overnight for the best flavor and texture.