Mix together the graham cracker crumbs and melted butter.  Press the mixture into a 9 inch springform pan.  Refrigerate while you make the filling.

Dice the strawberries and place them in a food processor.  Blend until pureed.  Then strain this mixture through fine mesh strainer to remove any seeds.

Place the pureed strawberries, 1/2 cup of the powdered sugar and cornstarch to a small saucepan.  Whisk together and heat over medium heat for approximately 5 minutes.  Remove from heat and cool.

In a separate bowl, beat together the cream cheese, remaining powdered sugar and vanilla extract together with a hand held or stand up mixer until smooth and creamy.

Add in the heavy whipping cream and beat until stiff peaks form.

Gently stir the strawberry mixture into the cream cheese mixture until combined.

Pour the filling into the chilled crust.  Refrigerate for at least 4 hours (overnight is preferred) and then the cheesecake is ready to slice, serve and enjoy!