In a bowl, mix together graham cracker crumbs, melted butter, and granulated sugar until well combined and crumbly. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake the crust at 350°F (175°C) for 8-10 minutes, or until set and lightly golden. Allow it to cool while you prepare the cheesecake filling.

In a small saucepan, combine fresh strawberries and sugar over medium heat. Cook for about 5-7 minutes, mashing the strawberries lightly as they soften and release their juices. Once syrupy, remove from heat and let it cool completely.

In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until smooth and creamy, about 3-4 minutes. Add in the sour cream, eggs, and vanilla extract, mixing just until combined.

Pour half of the cheesecake batter over the cooled crust in the springform pan. Spoon dollops of the cooled strawberry sauce on top and use a knife to gently swirl. Pour the remaining batter over and finish with more dollops of strawberry sauce swirled lightly into the top.

Preheat your oven to 325°F (162°C). To prevent cracks, create a water bath by placing the springform pan inside a larger baking dish filled with hot water. Bake for 55-60 minutes, until edges are set but center is slightly jiggly.

After baking, turn off the oven and crack the door open slightly. Let the cheesecake sit in the oven for about 1 hour, then refrigerate for at least 4 hours, or overnight, to firm up fully.