1. Place strawberries in a single layer on a rimmed baking sheet. Drizzle with corn syrup, and toss gently to coat. Bake until syrup tickens and strawberries turn deep red and shrink slightly, about 1 hour 30 mins. Transfer strawberries and syrup to a medium bowl, and mash with a potato masher. Let cool completely.
2. Raise oven temp. to 350. Stir together graham crackers crumbs, 3 T sugar, and the melted buttar 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 mins. Transfer pan to a wire rack, and let crust cool completely.
3. Reduce oven temperature to 325. Put cream cheese into the bowl of an electric mixture with paddle; mix on medium-low speed until creamy, about 2 mins. Scrape down sides of bowl, then gradually add remaining cup sugar and 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 mins.
4. Transfer 5 cups cream cheese mixture to bowl with mashed strawberries; stir to combine. Pour strawberry-cream cheese mixture on top of crust; smooth with spatula. Carefully sppon dollops of plain cream cheese mixture on top smoothing with spatula again.
5. Wrap exterior of the springform pan in 2 layers of foil; set in a large roasting pan. fill roasting pan with boiling water until water reaches halfway up the sides of the springform pan. Bake cheesecake until set, about 60-70 mins. Remove sringform pan from water bath, and transfer to wire rack to cool. Refrigerate until cold, at least 4 hours.
