Preheat the oven to 350°F (175°C). In a medium bowl, combine crushed graham crackers, melted butter, and sugar, mix until crumbly, then press firmly into the springform pan. Bake for 8-10 minutes until golden.

In a blender, puree fresh strawberries until smooth. Cook the puree in a saucepan over medium heat for about 10 minutes until slightly thickened. Cool to room temperature.

In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add sugar, then eggs one at a time, and finally sour cream. Mix until silky.

Pour the cheesecake filling over the cooled crust. Dollop cooled strawberry sauce on top and gently swirl to create a marbled effect.

Place the springform pan in the preheated oven in a water bath. Bake for 50-60 minutes until the edges are set but the center jiggles slightly.

Turn off the oven and crack the door open, allowing the cheesecake to cool for about 1 hour. Then refrigerate for at least 6 hours or overnight.