Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham cracker crumbs with melted butter until the mixture resembles wet sand. Firmly press this mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes or until lightly golden, then let cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy, about 3 minutes. Gradually add sour cream, eggs (one at a time), and vanilla extract, mixing until silky and lump-free.

Blend fresh strawberries until you achieve a smooth puree. Pour the strawberry puree into a small bowl and set aside.

Pour the cheesecake filling over the cooled crust, spreading evenly. Drop spoonfuls of strawberry puree on top and gently swirl with a knife or skewer.

Bake the cheesecake at 325°F (163°C) for about 60 minutes until the edges are set and the center jiggles slightly. Monitor closely to avoid overbaking.

Once baked, turn off the oven and crack open the door, allowing the cheesecake to cool for about 30 minutes. Then transfer to a wire rack and refrigerate for at least 4 hours or overnight.