Prepare the Strawberry Swirl:
In a saucepan over medium heat, stir together strawberries, sugar, cornstarch, and lemon juice. Cook until thick and jammy (6–8 minutes). Set aside to cool.

Preheat Oven & Line Pan:
Preheat to 325°F. Line an 8×8” baking dish with parchment paper, leaving an overhang.

Make the Crust:
Stir graham cracker crumbs, sugar, and melted butter until combined. Press into pan using a measuring cup to flatten evenly. Set aside.

Mix the Cheesecake Filling:
Beat softened cream cheese until smooth. Add sugar, then sour cream or goat cheese, vanilla, and lemon zest. Stir in egg until just incorporated. Do not overmix.

Assemble and Swirl:
Pour filling over crust. Spoon cooled berry mixture in small dollops and swirl gently with a toothpick or butter knife.

Bake with Water Bath (Optional):
Place the baking dish inside a larger one and pour hot water halfway up the sides. Bake 35–40 minutes, until edges are set and center jiggles slightly.

Cool Slowly:
Turn off the oven, crack the door, and let rest for 15 minutes. Cool completely at room temperature, then chill at least 4 hours or overnight.

Slice and Serve:
Use a warm knife (dipped in hot water, wiped between cuts) for clean slices. Top with whipped cream or berries, if desired.