In a food processor, combine the flour, powdered sugar, salt, and cold cubed butter. Pulse repeatedly in short bursts, which helps prevent the butter from warming. Continue until the mixture resembles coarse crumbs with small visible butter pieces; these bits help create a delicate, tender texture once baked. The mixture should begin to clump slightly when pressed between your fingers, a sign the butter is well distributed.
Transfer the crumbly mixture into an 8×8-inch pan lined with parchment paper, ensuring the parchment has enough overhang on two sides to act as handles later. Press the crust firmly and evenly into the bottom of the pan. Aim for a compact, level layer so it supports the filling without cracking. Once pressed, place the pan in the freezer for 15 minutes to firm the butter and prevent shrinking or puffing during baking.
Prepare Strawberry Purée
In a small saucepan, combine 1 cup of the chopped strawberries with the honey and lemon juice. Set the pan over medium heat, stirring occasionally to prevent sticking. As the mixture warms, the berries will gradually release juices and soften. Continue cooking for 5–7 minutes until the strawberries look visibly tender and their liquid begins to thicken slightly.
Use a fork to gently mash the softened berries, breaking them down into a rustic purée while still leaving some small pieces for texture. Stir in the cornstarch, making sure it dissolves fully into the warm mixture. Allow it to simmer for about 1 more minute. The purée should look slightly thickened and glossy. Remove from heat and let it cool completely so it doesn’t melt the cheesecake filling later.
Measure out ¼ cup of the cooled purée and set it aside specifically for swirling into the filling. Reserve the remaining ⅓ cup separately to use later as the glaze topping.
