Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted unsalted butter until well mixed. Press firmly into the bottom of a springform pan.

In a large mixing bowl, beat softened cream cheese until smooth. Gradually blend in granulated sugar, sour cream, and vanilla extract. Add room temperature eggs one at a time, mixing gently.

Blend fresh strawberries in a food processor until smooth, reserving a few whole strawberries for garnish.

Pour half of the cheesecake filling into the prepared crust, spread evenly. Dollop the strawberry mixture over and swirl gently. Top with remaining filling.

Place the springform pan in a larger baking dish filled with hot water. Bake for 60 minutes, or until edges are set but the center jiggles slightly.

Turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then refrigerate for at least 6 hours or overnight.

Once chilled, run a knife around the edges of the pan to release the cheesecake. Slice and serve chilled, garnished with additional strawberry sauce.