2 (1 pound) packages frozen whole strawberries, thawed
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons lemon juice

Drain strawberries well, reserving 3/4 cup liquid. In saucepan, combine sugar and cornstarch. Mix well. Stir in reserved liquid. Bring to a boil, stirring over medium heat. Boil 1 minute. Mixture will be thickened and translucent. Remove from heat. Let cool slightly. Add lemon juice. Let cool completely. Arrange strawberries, with point up, over cooled cheesecake. Spoon glaze over strawberries.