Preheat your oven to 350°F (175°C). In a medium bowl, mix crushed graham crackers with melted butter until combined. Press the mixture firmly into the bottom of a springform pan. Bake for 8-10 minutes, or until lightly golden. Let it cool completely.

In a saucepan over low heat, add fresh strawberries and cook for about 10 minutes, allowing them to break down and create a sauce. Stir occasionally and sweeten to taste with sugar, if desired. Once the mixture is a chunky sauce, remove from heat and let it cool.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream and vanilla extract, and mix until combined. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next.

Pour half of the creamy cheesecake batter over the cooled crust. Gently swirl in half of the cooled strawberry sauce to create a marbled effect. Top with the remaining cheesecake batter and repeat the swirling process with the rest of the strawberry sauce.

Prepare a water bath by placing the springform pan in a larger baking pan filled with hot water. Bake the cheesecake for 50-60 minutes, or until just set with a slight jiggle in the center. Once done, turn off the oven, slightly crack the door, and let it cool gradually for about an hour.

After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 6 hours, preferably overnight.