In a medium bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add in 1 1/4 cups sugar and continue mixing until fluffy. Mix in the vanilla extract, followed by the eggs—one at a time—ensuring each egg is fully incorporated before adding the next.

Gently fold the sliced fresh strawberries into the cheesecake filling, ensuring they’re well-distributed.

Pour the filling over the prepared crust in the springform pan. Bake in a preheated oven at 325°F (165°C) for about 55-60 minutes or until the center is set and a toothpick inserted in the center comes out clean.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour to prevent cracking.

Let it cool to room temperature, then transfer to the refrigerator. Chill for at least 4 hours or overnight before unmolding.

When ready to serve, carefully remove the cheesecake from the pan. Drizzle with strawberry sauce, if desired, and garnish with additional fresh strawberries.