Prepare the crust:

• Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
• Press the mixture firmly into the bottom of the prepared pan to form an even layer. Place the crust in the freezer while preparing the filling.

Make the strawberry sauce:

• In a saucepan over medium heat, combine sliced strawberries and sugar. Cook for 10-13 minutes, stirring occasionally, until the strawberries break down and the mixture thickens.
• Remove from heat and blend until smooth using an immersion blender or regular blender. Set aside to cool.

Prepare the cheesecake filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add sugar and mix until well combined.
• Add eggs one at a time, beating well after each addition.
• Mix in vanilla extract, sour cream, and heavy cream until the batter is smooth and well combined.

Assemble the cheesecake:

• Pour half of the cheesecake batter over the prepared crust.
• Drizzle half of the cooled strawberry sauce over the batter. Use a knife or skewer to gently swirl the sauce into the batter.
• Pour the remaining cheesecake batter on top and repeat the swirling process with the remaining strawberry sauce.

Bake the cheesecake:

• Place the springform pan on a baking sheet and bake for 1 hour and 35 minutes, or until the center is set and the top is lightly golden.
• Once done, turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracking.

Chill the cheesecake:

• After cooling, remove the cheesecake from the oven and refrigerate for at least 8 hours or overnight to allow it to set completely.