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

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 of the pan.

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 the strawberries down with a wooden spoon.

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

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 the sour cream and heavy cream is worked into the cheesecake batter.

Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. Alternatively, add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan filled with about 1 inch of hot water.

Pour the cheesecake batter on top of the crust.

Pour the strawberry puree into a sandwich bag and cut a small hole in one of the corners. Pipe a swirl with the strawberry sauce onto the cheesecake batter.

Add a few swirls dragging a skewer through the cheesecake and fresh strawberry puree. Keep it to a minimum to avoid cracks in the cheesecake.

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

Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.

Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.