Heat the oven to 300 degrees. Mix the graham cracker crumbs, sugar, cinnamon and butter together in to a bowl until blended well. Press the crumb mixture evenly on bottom of a 9 inch spring-form pan. Chill the crust in to the refrigerator for 30 minutes. Put strawberries and cornstarch together in to a blender. Cover the blender with a lid. Process until the mixture is blended well and smooth. Pour the strawberry mixture in to a saucepan. Bring the strawberry mixture to a boil over high heat. Boil and stir for 2 minutes or until the sauce has thickened and is shiny. Remove sauce from the heat. Turn the stove off. Set 1/3 cup of the sauce aside. Allow the sauce aside to. Cover the remaining sauce. Chill the remaining sauce in to the refrigerator until needed. Beat cream cheese in to a bowl until beaten well, light and fluffy. Add condensed milk to the beaten cream cheese. Beat the mixture until beaten well. Add lemon juice and vanilla extract to the cream cheese mixture. Stir the mixture until blended well. Add eggs to the cream cheese mixture. Stir the mixture until blended well. Pour ½ of the cream cheese mixture evenly in to the crust. Drop ½ of the reserve sauce from ½ teaspoonfuls evenly over top of the cream cheese mixture layer. Spread remaining cream cheese mixture evenly over top of the sauce layer. Drop remaining sauce from ½ teaspoonful over top of the cheesecake. Swirl a knife through out the cheesecake to get a marble effect. Bake in to the heated oven for 45 minutes to 50 minutes or until center of the cheesecake is set. Remove cheesecake from the oven. Turn the oven off. Allow the cheesecake for 10 minutes. Run a knife around the edges of the pan to loosen the cheesecake. Allow the cheesecake to cool for 1 hour longer. Chill the cheesecake in to the refrigerator for overnight. Serve the cheesecake with the reserved sauce.