Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted unsalted butter, granulated sugar, and ground cinnamon until well blended. Press firmly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then allow to cool completely.

In a saucepan over medium heat, combine fresh strawberries, granulated sugar, and lemon juice, stirring until softened, about 5-7 minutes. Dissolve cornstarch in water, add, and allow to thicken for another 2-3 minutes. Set aside to cool.

In a large mixing bowl, beat the cream cheese until completely smooth. Gradually add granulated sugar while mixing, then incorporate eggs and yolks one at a time. Add vanilla, sour cream, and flour, mixing until just combined.

Pour half of the cheesecake batter into the cooled crust, drizzle half of the strawberry swirl over it, and gently swirl mixtures together. Add remaining cheesecake filling and strawberry swirl, swirling lightly for a finish.

Wrap the springform pan in aluminum foil to prevent leaks and place it in a larger baking dish filled with water. Bake for 55-70 minutes. The center should be slightly jiggly but set.

Turn off the oven and crack the door ajar, allowing the cheesecake to cool in the oven for about 1 hour. Once cooled, remove from the water bath and cool completely on a wire rack.

Cover loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow it to set.

Before serving, remove the outer ring of the springform pan and garnish with fresh strawberries and whipped cream. Slice and serve chilled.