Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

Combine graham cracker crumbs, melted butter, and sugar in a bowl. Press into the bottom of the prepared pan.

In a large bowl, beat the softened cream cheese until smooth. Add sugar and vanilla, continuing to beat until well combined.

Add eggs one at a time, beating well after each addition. Fold in the sour cream until the mixture is smooth.

Pour the cheesecake filling over the crust in the pan.

In a blender, puree the strawberries, sugar, and lemon juice. Drop spoonfuls of the strawberry puree onto the cheesecake batter and use a knife to swirl.

Bake for 55-60 minutes until the center is set. Let cool and refrigerate for at least 4 hours or overnight before serving.

Slice and serve chilled, enjoying the layers of creaminess and fruity goodness.