Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan.

In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until resembling wet sand. Press into the bottom of the pan. Bake for about 10 minutes.

In a large bowl, beat softened cream cheese and granulated sugar until smooth. Add sour cream and vanilla extract, blending well. Incorporate room temperature eggs one at a time.

Cook fresh strawberries in a saucepan over medium heat for 5-7 minutes until thickened. Strain if desired and allow to cool.

Pour cheesecake filling into the cooled crust and drop spoonfuls of strawberry sauce over it. Swirl gently.

Place in a water bath and bake for 55-60 minutes until edges are set; center should jiggle slightly.

Turn off the oven and crack the door open, cooling the cheesecake for 1 hour inside.

Refrigerate for at least 4 hours or overnight before serving.

Carefully release the sides of the springform pan and slice into wedges. Optionally, top with whipped cream and a whole strawberry.