Brush bottom and sides of springform pan with butter to coat.
Add butter to mixing bowl. Make sure the measuring cup is inserted, melt butter for 2 minutes / 212°F|100°C / speed 1.
Add graham crackers and 0.5 OZ / 15 G of sugar to mixing bowl.
With measuring cup in place, mix for 10 seconds / speed 6. Transfer crust to prepared pan and press into even layer across bottom of pan. Cover and refrigerate. Clean mixing bowl thoroughly.
Peel two slices of lemon peel with peeler. Cut lemon in half and squeeze juice into fine metal sieve set over small bowl. Set aside for sauce.
Add lemon peel and remaining sugar to mixing bowl. With measuring cup in place, mix for 30 seconds / speed 10.
Add cream cheese and heavy cream plus eggs, vanilla, and cornstarch to mixing bowl. With measuring cup in place, mix for 1 minute / speed 6.
Pour cheesecake mixture into springform pan over chilled crust and wrap tightly with plastic wrap. Clean out the mixing bowl well.
Pour water into mixing bowl. Attach deep steaming basket to mixing bowl. Place two wooden skewers inside tray to keep pan from sitting directly on bottom of steamer. Place cheesecake onto skewers.
Steam cheesecake for 70 minutes / 230°F|110°C / speed 1. The cake will still be slightly liquid after steaming, but will become firm as it cools down. Chill for at least 4 hours before serving.
Add strawberries, powdered sugar and reserved lemon juice to mixing bowl. With measuring cup in place, mix for 10 seconds / speed 9.
Slice chilled cheesecake and serve with strawberry sauce. Enjoy!
