Grease a 9-inch springform pan; dust with graham cracker crumbs. Combine cheeses; beat at high speed of an electric mixer until smooth. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Add sour cream, butter, cornstarch, lemon juice, and vanilla; beat at low speed until mixture is smooth. Pour batter into prepared pan. Bake at 325 degrees for 1 hour and 10 minutes. Turn oven off; leave cheesecake in oven 2 hours. Let cool to room temperature on a wire rack; cover and chill at least 8 hours. Arrange whole strawberries on top of cheesecake; drizzle with Strawberry Glaze or Blueberry Glaze. Chill Recipe continues on Fruit-Glazed Cheesecake-Part 2. ----