Preheat your oven to 350°F (175°C). In a bowl, combine crushed graham crackers with melted unsalted butter until evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust in the preheated oven for 10 minutes, until lightly golden, then allow it to cool while you prepare the filling.

In a blender, puree fresh strawberries until smooth, then transfer to a saucepan. Cook the strawberry puree over medium heat, stirring frequently, until it thickens slightly, about 10-15 minutes. Remove from heat and cool the sauce to room temperature while you whip up the cheesecake filling.

In a large mixing bowl, beat room temperature cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 2-3 minutes. Gradually add in sour cream and vanilla extract, mixing until just combined. Finally, incorporate the eggs, one at a time, mixing gently until the filling is uniformly blended and smooth.

Pour the creamy cheesecake filling into the cooled crust, smoothing the top with a spatula. Spoon dollops of the prepared strawberry sauce onto the filling for a vibrant swirl effect. Use a knife or a toothpick to gently swirl the strawberry sauce into the cheesecake.

To prevent cracks, set your springform pan into a larger baking dish and fill it with hot water until it reaches halfway up the sides of the cheesecake pan. Bake the cheesecake in the preheated oven at 325°F (160°C) for about 55-65 minutes.

Once baked, turn off the oven and crack the door ajar, letting the cheesecake cool gradually inside for one hour. Afterward, transfer the cheesecake to the refrigerator and allow it to chill for at least 6 hours, or ideally overnight.