Prepare the crust

1. Preheat the oven to 325°F (163°C).
2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar.
3. Press the mixture firmly into the bottom of a 9-inch springform pan and slightly up the sides.
4. Bake for 8-10 minutes, then let cool.

Make the cheesecake filling

1. In a large bowl, beat the softened cream cheese and sugar until smooth.
2. Mix in sour cream and vanilla extract.
3. Add eggs one at a time, mixing on low speed just until combined.

Prepare the strawberry swirl

1. In a saucepan, combine strawberries, sugar, and lemon juice. Simmer until the strawberries break down, then blend until smooth.
2. Simmer the puree again for a few minutes until it thickens slightly. Let cool before using.

Assemble and bake

1. Pour the cheesecake batter over the cooled crust.
2. Spoon dollops of strawberry puree on top and swirl gently with a knife.
3. Wrap the springform pan with foil and place it in a roasting pan. Add hot water to the roasting pan, halfway up the sides of the springform.
4. Bake at 325°F (163°C) for 55-70 minutes, until edges are set and the center jiggles slightly.
5. Turn off the oven, crack the door, and let the cheesecake cool down slowly for 45 minutes.

Cool and chill

1. Remove from the oven and water bath, then let cool to room temperature.
2. Cover and chill in the fridge for at least 6 hours, preferably overnight.

Serve

1. To serve, run a knife around the edges of the cheesecake and remove the springform ring.
2. Garnish with fresh strawberries, whipped cream, and a drizzle of extra strawberry puree.