Creating the graham cracker crust

Preheat your oven to 325°F. Grease the base and sides of an 8-inch round springform tin with butter or nonstick spray. Crush the graham crackers into fine crumbs using a food processor or by placing them in a bag and crushing them with a rolling pin.

Combine the crushed graham crackers with the cinnamon and ginger. Mix in the melted butter until well combined.

Press the mixture firmly into the bottom of the prepared tin. Bake for 10 minutes, then set aside to cool while you prepare the filling.

Creating the cheesecake filling

In a stand mixer with the paddle attachment or using an electric hand mixer, beat the cream cheese on low to medium speed for about 2 minutes until smooth and creamy. Scrape down the sides of the bowl as needed.

Add the sugar and vanilla extract, and continue to beat until well combined. Scrape down the sides as necessary.

Mix in the eggs one at a time, beating well after each addition. Add the egg yolk and beat until fully incorporated.

Add the light sour cream, salt, lemon juice, and zest, and beat until the mixture is smooth and glossy.

Pour half of the cheesecake mixture over the cooled crust.

Putting the strawberry swirl cheesecake together

Using a teaspoon, dollop about half of the strawberry sauce in small blobs over the cheesecake mixture in the tin.

Carefully spoon the remaining cheesecake mixture over the top, smoothing it out. Dollop the remaining strawberry sauce on top.

Use a knife or toothpick to swirl the strawberry sauce into the cheesecake mixture.

Bake the cheesecake on the middle shelf of the oven for 45-50 minutes, until the center has a slight wobble. Turn off the oven and let the cheesecake cool inside with the door closed for 30 minutes.

Remove the cheesecake from the oven and let it cool at room temperature for at least 45 minutes. Cover and refrigerate for at least 4 hours until fully set.

Remove from the pan, slice, and enjoy!