Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray and place a 3-inch wide strip of parchment paper on the sides.

Add the graham cracker crumbs, sugar, and melted butter to a medium mixing bowl. Stir until the butter thoroughly coats the graham cracker crumbs.

Pour the crust mixture into the bottom of the prepared pan and firmly press the crumbs evenly into the bottom.

Place in the freezer or fridge to set up while working on the sauce and cheesecake batter.

Add the sliced strawberries and sugar to a medium saucepan. Place over medium heat and cook for 10 to 13 minutes, breaking down the strawberries with a wooden spoon while they cook.

Remove from the saucepan and place in a blender or food processor. Pulse until the sauce is a smooth puree. Set aside.

Add the cream cheese to a large mixing bowl. Using a hand mixer, beat on medium until creamy.

Add in the sugar and vanilla extract and continue to beat until combined.

Add in the eggs one at a time and beat each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next.

Once all of the eggs are incorporated, add in the sour cream and heavy cream. Beat just until mixed into the cheesecake batter.

Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil, or place the cheesecake in a slightly larger pan with hot water.

Pour the cheesecake batter on top of the crust.

Pour the strawberry puree into a sandwich bag, cut a small hole in one corner, and pipe swirls on the cheesecake batter.

Use a skewer to drag through the cheesecake to create swirls, ensuring not to go too deep or it will affect the top appearance.

Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes, until the edges are set and the center jiggles like jello.

Turn off the oven and leave the cheesecake inside with the door slightly ajar until it cools to room temperature.

Move the cheesecake to the fridge and allow to chill overnight to set up.