In a medium saucepan, combine the quartered strawberries, 2 tablespoons of sugar, 1½ tablespoons of lemon juice, and 1 tablespoon of water. Cook over medium heat for about 5 minutes until softened. Stir in cornstarch and let simmer until thickened.

Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, 2 tablespoons of sugar, and ¼ teaspoon of kosher salt. Mix in melted butter until fully coated. Press into the bottom of a 9-inch springform pan and bake for 10 minutes until golden.

In a bowl, beat 24 ounces of cream cheese until smooth. Gradually add ¾ cup sugar, then incorporate sour cream, vanilla extract, and kosher salt until well blended.

Pour half of the cheesecake filling over the baked crust, spread evenly, then drizzle half of the cooled strawberry topping and swirl. Repeat with remaining filling and topping.

Bake in the preheated oven for 50-70 minutes. The edges should set while the center jiggles slightly. Keep an eye on it to prevent cracking.

Allow the cheesecake to cool for about an hour at room temperature. Cover and refrigerate for at least 7 hours or overnight.

Remove the sides of the springform pan, slice, and serve with extra strawberry sauce, and consider pairing with whipped cream or vanilla ice cream.