Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes and let cool.

In a saucepan, combine fresh strawberries with sugar over medium heat. Cook for 5-7 minutes until softened. Blend to a smooth puree and set aside.

Beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla. Mix well. Add eggs one at a time, mixing just until combined.

Pour half of the cheesecake filling into the crust. Drizzle half of the strawberry sauce and swirl gently. Add remaining filling and more sauce for swirls.

Place the pan in a larger dish with hot water halfway up the sides. Bake for 55-60 minutes until edges set. Cool in the oven with door ajar.

Refrigerate for at least 6 hours. Remove pan sides, slice, and enjoy your Strawberry Swirl Cheesecake!