Marbled Strawberry Cheesecake

I made this cheesecake for Greg for Valentine's Day. I wanted to do something special for him because I knew he was planning on very special things for me that day. He told me it was the best cheesecake he has ever eaten so I'm going to say I did a pretty good job.
People always seem to be afraid of making a cheesecake. Don't be! If you follow the directions exactly, it will turn out. This recipe is particularly easy and extremely good. I'm not a cheesecake person. I really don't like them, but I will and do eat this kind. So, here you go and good luck!

Crust:
1/4 c. + 1 Tbsp. butter, melted
1 package graham cracker crumbs
4 Tbsp. sugar

Cheesecake:
24 oz. (3 packages) cream cheese, softened (it being softened is necessary!)
3/4 c. sugar
1 tsp. vanilla
3 eggs
16 oz. frozen strawberries (thawed), in syrup
2 tsp. cornstarch

Directions:

1. Puree strawberries and cornstarch in blender. Heat in a saucepan over medium heat until thickened, then cool.
2. Line 9-inch springform pan with parchment paper. This makes it easier to get it out when it is finished.
   
3. Combine melted butter, graham cracker crumbs, and sugar; press onto bottom of lined pan.
4. Combine cream cheese, sugar, and vanilla, mixing at medium speed on mixer until well blended. Add eggs, one at a time, mixing well after each addition.
5. Pour half the batter over the crust then add half of the strawberry mixture by spoonfuls to the batter. Pour remaining batter into the pan and then add the remaining strawberry mixture by spoonfuls. Swirl the mixture with a knife until it has a marbled effect.
   
6. Bake at 300 degrees for 50-60 minutes or until set. Allow cheesecake to cool and then place in the fridge to chill overnight before serving.