Strawberries-and-Cream Cheesecake

Preheat oven to 300°F. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat.

Bake until syrup thickens and strawberries turn deep red and shrink slightly, about 1 hour 30 minutes.

Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.

Raise oven temperature to 350°F. Stir together graham cracker crumbs, 3 tablespoons sugar, and the melted butter in a small bowl. Press mixture into the bottom of a 9-inch springform pan to make an even layer.

Bake until crust is firm to the touch and has just darkened, about 10 minutes. Transfer pan to a wire rack, and let crust cool completely.

Reduce oven temperature to 325°F. Put cream cheese into the bowl of an electric mixer fitted with the paddle attachment and mix on medium-low speed until creamy, about 2 minutes. Scrape down sides of bowl, then gradually add remaining cup sugar and the salt.

Scrape down sides of bowl; add eggs, 1 at a time, mixing well after each addition. Scrape down sides of bowl, and mix in vanilla bean seeds and mascarpone until very creamy and no lumps remain, about 3 minutes.

Transfer 3 cups cream cheese mixture to a separate bowl and set aside. Stir mashed strawberries into remaining cream cheese mixture, then pour on top of crust and smooth with an offset spatula. Carefully spoon dollops of reserved plain cream cheese mixture on top, smoothing with an offset spatula.

Bring a kettle of water to a boil. Meanwhile, wrap the exterior of the springform pan in 2 layers of foil; set in a large roasting pan.

Transfer to oven, then fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until the edges are set and center jiggles slightly, 1 hour to 1 hour 10 minutes.

Remove springform pan from water bath, and transfer to a wire rack to cool. Refrigerate until cold, at least 4 hours (up to overnight).