Preheat your oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Press into a springform pan and bake for 10 minutes. Let cool.

In a mixing bowl, beat cream cheese with sugar until smooth. Add sour cream and vanilla, then mix. Add eggs one at a time until combined.

Blend strawberries until smooth. Optionally add sugar for sweetness and cornstarch dissolved in water to thicken.

Pour cheesecake filling over cooled crust. Drop spoonfuls of strawberry sauce on top, then use a knife to swirl gently.

Place the pan in a larger baking dish with boiling water to prevent cracks. Bake for about 1 hour until edges set. Allow to cool in the oven for 1 hour.

Transfer to the fridge and chill for at least 6 hours, or overnight for better flavor.