Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray.

Crush the graham crackers in your food processor. 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 graham cracker crust in the freezer or refrigerator to harden while we working on the making the strawberry 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. Stir breaking down the strawberries with the back of your wooden spoon while they cook.

Remove the saucepan from the heat and allow the strawberries to cool down for a few minutes. Once cooled a bit pour the cooked strawberries into a high powered professional blender or food processor. Process until the sauce is pureed.

Add the cream cheese to a large mixing bowl. Using a stand mixer or hand mixer, beat on medium until smooth and 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.

Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.

Pour the cheesecake batter on top of the crust.

Next, pour the strawberry puree into a sandwich bag and cut a small hole on one of the corners.

Place the hole of the sandwich bag just under the surface of the cheesecake batter and begin piping a swirl with the strawberry sauce. Don't go too deep or pipe all the sauce beneath the surface of the cheesecake batter otherwise, you won't see any strawberries on the surface.

Drag a barbecue skewer through the cheesecake and strawberry puree. Be careful not to add too many swirls because this could cause the top of your cheesecake to crack when it's baked.

Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.

Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar for another hour or 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.