Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and a bit of sugar until the mixture resembles wet sand. Press this crumb mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator.

Puree fresh strawberries with some sugar until smooth. Cook in a saucepan over medium heat for 5-7 minutes until it thickens slightly. Set it aside to cool.

In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar. Mix in eggs one at a time, then add sour cream and vanilla, beating until silky.

Pour the cheesecake filling onto the crust and drizzle the strawberry sauce on top. Swirl gently using a knife.

Place the cheesecake in a larger roasting pan, filling it with hot water halfway up the sides. Bake for about 55-70 minutes until set with a slight jiggle.

Turn off the oven, crack the door, and allow cooling in the oven for 1 hour. After cooling, refrigerate for at least 6 hours before serving.