1. In a food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for topping and serving.
2. Combine graham cracker crumbs, toasted pecans, sugar and melted butter. Press onto the bottom & side of a greased 9-in. spring form pan. Bake @ 325 for 6-8 minutes. Set aside to cool.
3. In a mixing bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs one at a time and beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the reserved strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer. With a knife, cut through layer only to swirl strawberry sauce (careful not to hit the crust). Repeat with remaining filling and strawberry mixture.
4. Bake at 320 degrees F for 45-50 minutes or until center is almost set. Turn the oven off. Carefully run a knife around the edge of the cheesecake. Return cheesecake to the oven leaving the door ajar for 1 hour. Refrigerate overnight or until completely chilled.
5. After the cheesecake is completely chilled spoon on a thin layer of the strawberry preserves on top of the cheesecake (leaving a ¼ inch border). Take the sliced strawberries and lay them cut side down around the cheesecake. Then going the opposite direction lay another layer inside that circle. Take the melted jelly and lightly brush the strawberries. This gives them a pretty shine, so a little is all you need.
6. Now make the whipped topping. Combine the heavy whipping cream, confectioners’ sugar and vanilla and whip till stiff peaks form. I pipe it on around the outside edge. Then a little in the middle of and top it with a whole strawberry. When done refrigerate overnight.
7. To serve: Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake.