Combine graham cracker crumbs, butter, sugar, and cinnamon in a bowl; mix well. Press onto the bottom of an ungreased 9-inch springform pan. Place in the refrigerator to chill for 30 minutes.

Preheat the oven to 300 degrees F (150 degrees C).

Place strawberries and cornstarch into a blender; cover and puree until smooth.

Pour strawberry sauce into a saucepan and bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup, cool, cover and refrigerate the rest.

Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined.

Pour half of the cream cheese mixture over the crust; drop half of the reserved strawberry sauce by 1/2 teaspoonfuls on top.

Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top.

Cut through the top layer only with a knife to swirl strawberry sauce.

Bake in preheated oven until the center is almost set, 45 to 50 minutes.

Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour before refrigerating.