Preheat your oven to 350°F (175°C). Crush graham crackers and mix with melted butter and sugar. Press into a 9-inch springform pan. Bake for about 10 minutes until slightly golden. Let it cool.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add sugar, then sour cream, followed by eggs one at a time. Mix in vanilla extract until smooth.

Blend strawberries into a smooth puree. Optionally, reserve small pieces for texture. Sweeten with sugar if desired and set aside.

Pour half of cheesecake mixture over the crust. Spoon dollops of strawberry puree on top and swirl gently. Add remaining batter and swirl in more strawberry puree.

Place the pan in a water bath and bake at 325°F (163°C) for about 60 minutes. The edges should set while the center jiggles slightly.

Cool cheesecake to room temperature, then refrigerate for at least 4 hours or overnight for best results.

Remove from the springform pan and slice. Serve chilled, garnished with fresh strawberries or whipped cream.