Preheat your oven to 325°F (160°C).

In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes and set aside to cool.

In a small saucepan, combine the sliced strawberries, granulated sugar, and lemon juice.

Cook over medium heat for about 5-7 minutes until the strawberries have softened but still retain their shape.

Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the sour cream, sugar, eggs, and vanilla extract. Mix until everything is well combined and creamy.

Pour half of the cream cheese mixture over the cooled crust.

Spoon half of the strawberry mixture over the filling, using a knife or toothpick to create swirls.

Repeat with the remaining cream cheese mixture and strawberry mixture.

Carefully place the springform pan in the preheated oven and bake for about 55-60 minutes or until the center is set and only slightly jiggly.

Once baked, turn off the oven and crack open the door, letting the cheesecake cool in the oven for about an hour.

Then, refrigerate for at least 4 hours or overnight.

Remove the cheesecake from the springform pan, slice, and serve.

Feel free to garnish with additional fresh strawberries if desired!