In a small saucepan over medium heat, combine the chopped strawberries, sugar, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the strawberries soften and release their juices. Remove the mixture from heat and let it cool completely.

Preheat your oven to 400°F (200°C).

Line a 9-inch springform pan with parchment paper.

In a large mixing bowl, beat the softened cream cheese until smooth. Add the sugar and mix well until creamy.

Incorporate the eggs one at a time, mixing well after each addition. Add the vanilla extract, heavy cream, lemon juice, and a pinch of salt. Blend until combined, avoiding overmixing.

Pour half of the cheesecake batter into the lined springform pan. Dollop the strawberry sauce over it and gently swirl with a knife. Pour the remaining batter on top and repeat the swirling process.

Bake for about 30-35 minutes, or until the top is golden brown. The middle should still be a bit jiggly.

Let the cheesecake cool completely in the pan, then refrigerate for at least 4 hours—or ideally overnight.