Place the Florida Strawberries, sugar, and cornstarch in a food processor. Process until smooth.

Pour the strawberry mixture into a saucepan along with 3 tablespoons of water. Bring the mixture to a boil then reduce heat and simmer for 5 minutes while stirring frequently. Remove from heat and cool completely.

When the strawberry mixture is cool divide it into two quart sized freezer bags, remove all air, and zip them up. You can freeze this strawberry sauce for up to 6 months.

To make the crust place the graham cracker crumbs, sugar, melted butter, and cinnamon in a food processor and process until it comes together. Press into the bottom of a 9 inch springform pan. Refrigerate until ready to make the cheesecake.

To make the cheesecake place the cream cheese in a bowl and beat with a mixer on medium speed until smooth.

Add in the sugar and vanilla and beat for 1 minute or until fluffy.

Beat in the sour cream and lemon juice.

Add the eggs one at a time beating well after each addition.

Place the frozen strawberry sauce in a small saucepan over medium low and heat until just melted. Remove from heat.

Preheat the oven to 325 degrees.

To assemble the cheesecake take the crust out of the refrigerator. Pour half of the cheesecake mixture into the springform pan. Use 1/3 cup of strawberry sauce and spoon on top of the cheesecake by teaspoon. Carefully pour the remaining cheesecake mixture on top of the strawberry sauce. Use another 1/3 cup of strawberry sauce and spoon on top of the cheesecake by teaspoon.

Take a knife and carefully swirl the strawberry sauce into the cheesecake.

Bake the cheesecake for 1 hour or until the edges are set but the center is still a little bit wiggly. Cool completely in pan on a wire rack.

Once it is cool run a butter knife around the edges and release the cake. Refrigerate for at least 4 hours.

When ready to serve place white chocolate in a microwave safe bowl. Heat in 20 second intervals stirring after each heating, until completely melted. Place in a zip top baggie and snip of the edge. Cut the cheesecake into pieces and drizzle with the white chocolate and a spoonful of remaining strawberry sauce.