In a mixing bowl, combine graham cracker crumbs with melted butter until well-coated. Press into a 9-inch springform pan. Chill for about 30 minutes.

In a saucepan over low heat, combine fresh strawberries with sugar. Cook for about 10 minutes until soft, blend until smooth, then set aside.

In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream, then eggs one at a time. Stir in vanilla extract.

Pour cheesecake filling over chilled crust. Drop spoonfuls of strawberry sauce and swirl gently.

Preheat oven to 325°F (160°C). Bake for 50-60 minutes until edges are set and center jiggles slightly.

Turn off oven, crack the door, and let it cool inside for 1 hour. Chill in refrigerator for at least 6 hours before serving.