Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted butter, and sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 8-10 minutes, or until it turns golden brown and fragrant, then allow it to cool completely.

In a medium saucepan, combine fresh or thawed strawberries and sugar over medium heat. Cook for about 10-12 minutes, stirring occasionally, until the strawberries release their juices and the mixture thickens slightly. Remove the sauce from heat and let it cool.

In a large mixing bowl, beat the room temperature cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2-3 minutes. Gradually incorporate granulated sugar, sour cream, eggs, and vanilla extract, mixing until all ingredients are well-blended and creamy.

Pour half of the cheesecake filling over the cooled graham cracker crust and spread evenly. Add dollops of the prepared strawberry sauce across the surface. Pour the remaining cheesecake filling on top. Use a knife or skewer to gently swirl the strawberry sauce into the filling.

Place the springform pan inside a larger baking dish and fill the outer dish with hot water. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center still jiggles slightly.

Once baking is complete, turn off the oven and crack the oven door open to let the cheesecake cool for about an hour. Remove the cheesecake from the water bath and allow it to cool completely before refrigerating for at least 4 hours, or overnight.