Prepare the Crust:

• Preheat your oven to 325°F (163°C).
• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated with butter.
• Press the mixture into the bottom of a 9-inch springform pan to form an even crust layer.
• Bake for 8-10 minutes until the crust is set and golden. Remove from the oven and set aside to cool.

Make the Strawberry Swirl:

• In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juice, about 5-7 minutes.
• Allow the strawberry mixture to cool, then puree in a blender or food processor until smooth. Set aside.

Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
• Add the vanilla extract and mix until combined.
• Add the eggs one at a time, mixing well after each addition.
• Stir in the sour cream and heavy cream until fully incorporated.

Assemble the Cheesecake:

• Pour the cheesecake batter into the cooled crust, smoothing the top with a spatula.
• Drop spoonfuls of the strawberry puree over the cheesecake batter.
• Use a knife or skewer to swirl the strawberry mixture into the cheesecake batter, creating a marbled effect.

Bake the Cheesecake:

• Bake in the preheated oven for 50-60 minutes, or until the center is almost set but still slightly jiggly.
• Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
• After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, or overnight for best results.

Serve and Enjoy:

• Before serving, remove the cheesecake from the springform pan. Optionally, top with fresh strawberries or whipped cream.