Prepare the Crust:

Preheat your oven to 325°F (160°C).

In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

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

Bake for 8-10 minutes until set. Remove from the oven and let cool.

Make the Strawberry Swirl:

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

Cook over medium heat for about 5-7 minutes until the strawberries soften and release their juices.

Mash the strawberries slightly with a fork or potato masher, then let cool.

Prepare the Cheesecake Filling:

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

Add sugar and vanilla, mixing until well combined.

Add eggs one at a time, mixing on low speed until just combined.

Stir in sour cream until smooth.

Assemble the Cheesecake:

Pour half of the cheesecake filling into the cooled crust.

Drop spoonfuls of the strawberry mixture over the filling, then swirl with a knife.

Add the remaining cheesecake filling and top with the remaining strawberry mixture, swirling again.

Bake the Cheesecake:

Bake in the preheated oven for 55-65 minutes, or until the center is set but still slightly jiggly.

Turn off the oven, crack the door, and let the cheesecake cool in the oven for 1 hour to prevent cracks.

Chill:

Once cooled, refrigerate for at least 4 hours or overnight before serving.