Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter, stirring until well combined. Press this mixture firmly into the bottom of a greased springform pan. Bake for 10 minutes or until the crust is golden and fragrant.

In a saucepan over medium heat, combine fresh strawberries and sugar. Cook for about 5–7 minutes until the strawberries are softened. Remove from heat and let cool slightly, then puree until smooth.

In a large mixing bowl, beat the room-temperature cream cheese until smooth. Gradually add sugar, mixing well. Add eggs one at a time, blending thoroughly. Fold in sour cream and vanilla extract.

Pour half of the cheesecake filling over the cooled crust. Drop spoonfuls of the cooled strawberry sauce onto the filling, then pour the remaining cheesecake mixture on top. Swirl the strawberry sauce into the filling.

Prepare a water bath by placing the springform pan into a larger baking pan filled with hot water. Bake for 60–70 minutes, until the edges are set and the center has a slight jiggle.

Turn off the oven and leave the cheesecake inside with the door ajar for 1 hour. Remove from oven and let cool completely on a wire rack. Refrigerate for at least 6 hours or overnight before serving.