Preheat your oven to 300 degrees. Start with the crust. In a food processor, combine graham cracker crumbs, melted butter, cinnamon powder, and sugar. Make a well-combined mixture, pour it into a 9-inch pan after greasing, and refrigerate.

For strawberry sauce, put thawed and drained strawberries into a blender with cornstarch. Puree until smooth.

Shift the puree to the saucepan and use a high flame for boiling; keep stirring in between and remove the sauce when the consistency becomes thick. Reserve a one-third portion of this sauce to use in filling and two-thirds for topping.

Beat the cream cheese with an electric beater in a mixing bowl for fluffiness. Add condensed milk, lemon juice, vanilla extract, and eggs step by step, using the mixer in between for thorough mixing.

Pour half of the mixture into the prepared crust and spoon the reserved strawberry sauce over it. Use half the quantity.

After the strawberry sauce, pour the remaining cheesecake filling and smooth the layer with a spatula. Add the remaining strawberry sauce with a spoon, half a teaspoon at a time.

Swirl the top strawberry sauce with a toothpick and bake it for 45 to 50 minutes. The actual time varies from one oven to another. Turn off the oven when the edges of the cheesecake turn golden and the center is slightly jiggly.

Turn off the oven and let it cook for 30 more minutes for thorough cooking. Place it in a cooling rack to bring it to room temperature. Then, refrigerate for 6 hours or overnight for a heavenly texture.

Pour the remaining strawberry sauce and fresh fruit on the top and enjoy.