Prepare the Crust: Mix crushed graham cracker crumbs with melted butter and sugar until well combined. Press the mixture firmly into the bottom of a springform pan to form a sturdy crust.

Make the Strawberry Sauce: In a saucepan, cook fresh strawberries with sugar over medium heat. Mash them lightly to create a chunky sauce. Remove from heat and let it cool completely before use.

Mix the Cheesecake Filling: In a large bowl, beat room temperature cream cheese with granulated sugar until smooth. Add sour cream, eggs, and vanilla extract, mixing until well blended and creamy.

Combine: Pour half of the cheesecake batter into the crust, then add dollops of the cooled strawberry sauce. Gently swirl the sauce into the batter using a knife. Pour the remaining batter on top and finish with more strawberry sauce swirls.

Bake: Preheat your oven to 325°F (162°C) and prepare a water bath by placing a larger baking dish filled with water in the oven. Bake the cheesecake for about 55-60 minutes until set but slightly jiggly in the center.

Cool Gradually: Once baked, turn off the oven, crack the door open, and let the cheesecake cool inside for about an hour. Afterward, refrigerate for at least 4 hours or overnight before serving.