Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture into the bottom of a 9-inch springform pan to create an even layer. Bake for 10 minutes, then let it cool.

In a small saucepan, add chopped strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens, about 5-7 minutes. Blend it slightly with a fork for a smoother consistency. Set aside to cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and vanilla, continuing to mix until creamy. Beat in eggs one at a time, then fold in sour cream until fully incorporated.

Pour the cheesecake mixture over the cooled crust. Drop spoonfuls of the strawberry mixture onto the top of the cheesecake and swirl gently with a knife to create beautiful patterns.

Bake the cheesecake for about 60 minutes, until the center is set but slightly jiggly. Turn off the oven, crack the door, and let the cheesecake sit for another hour to reduce the cracking.

Remove it from the oven and allow it to cool at room temperature before refrigerating for at least 4 hours or overnight.

Once set, release the springform pan carefully, slice, and serve with additional strawberry sauce or fresh fruit on top for an extra special touch!