Preparation Steps

• Preheat oven to 350°F (175°C). Grease a 9-inch springform pan.
• For the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until combined. Press the mixture evenly into the bottom of the prepared springform pan.
• Bake the crust for 8-10 minutes. Remove from oven and let cool.
• For the filling: In a large bowl, beat cream cheese and sugar until smooth. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Stir in sour cream.
• Pour the filling over the cooled crust.
• For the strawberry swirl: In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries break down and sauce thickens, about 5-7 minutes. Let cool slightly.
• Dollop spoonfuls of the strawberry mixture over the cheesecake filling. Use a knife or skewer to swirl the strawberry sauce into the batter.
• Bake for 55-65 minutes, or until the edges are set and the center is still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
• Remove from oven and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.