Rinse, hull, and quarter the strawberries. Reserve ½ cup off to the side. In a medium saucepan, stir together the sugar and cornstarch, then toss in the strawberries (minus the ½ cup) to coat evenly. Stir in the lemon juice and place over medium heat.

Bring mixture to a boil, stirring occasionally, and heat for about 5-8 minutes until strawberries become tender. Puree half of the mixture and return it to the saucepan with the reserved strawberries. Stir and heat for another minute.

Remove from heat, stir in the honey, and let the sauce cool at room temperature before chilling in the refrigerator.

Preheat your oven to 350F and prepare a 9 inch springform pan.

In a medium bowl, mix the graham cracker crumbs, sugar, cinnamon, and salt. Stir in the melted butter until you get the texture of wet sand.

Pour into the pan and press it down into the bottom and up the sides. Bake for 10 minutes and let cool.

Drop the oven temperature to 305F, place a large baking pan on the bottom rack, and boil a medium pot of water.

Beat together the eggs, lemon juice, and vanilla. Mix the cream cheese until smooth, add sugar and cornstarch, and mix again.

Slowly add the egg mixture, then fold in sour cream. Pour the batter into the pan.

Pour boiling water into the baking pan and place the cheesecake on the middle rack. Bake for 1 hour and 40 minutes.

Leave the cheesecake in the oven with the door cracked open for 1 hour, then chill uncovered overnight.

Remove from the pan, slice, and top with powdered sugar or strawberry sauce before serving.