Preparation

• In a medium-sized saucepan whisk the lime zest, lime juice, sugar and cornstarch. Add the strawberries and cook over medium-high heat while mashing the strawberries with a potato masher. Bring the mixture to a full heat and boil while stirring constantly. Cook just until thickened, about 2 minutes. Remove from heat and with an immersion blender process the mixture until smooth. Transfer the jam to a bowl and refrigerate until chilled, at least 1 hour or longer.
• Prepare a 9” spring form pan by greasing the bottom lightly with butter or cooking spray.
• In a medium bowl mix the graham cracker crumbs and melted butter. Press the crumbs firmly into the bottom of a 9” spring form pan. Refrigerate until needed to allow the butter to set firmly.
• In a large mixing bowl with a mixer at high speed, blend the whipping cream until stiff peaks form. Transfer the whipped cream to a medium bowl and refrigerate until needed.
• In the same mixing bowl add the softened cream cheese and icing sugar. Blend on high speed until the cheese is smooth and creamy.
• With a spatula fold the whipped cream into the cream cheese mixture just until combined and smooth.
• Pour the cream cheese mixture over the graham crust. Gently spread the cooled strawberry jam over top. With the edge of a knife or spatula, gently swirl the jam around to create a swirl pattern without disturbing the crust.
• Leave cheesecake in the spring form pan and place it in the freezer for 6 hours (or overnight) to set.
• Remove cheesecake from the freezer to the counter about 1 - 1 ½ hours before needed, leaving it in the pan. Once it’s thawed slightly, release it from the sides of the spring form (leaving the cheesecake on the base) and transfer the semi-frozen cheesecake to a serving platter. Arrange sliced strawberries on top as desired.