Preheat oven to 325 degrees F. Lightly grease the sides of a 9-inch springform pan with nonstick baking spray and place a 3-inch wide strip of parchment paper on the sides of the pan.

In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter; stir until the butter coats the crumbs.

Pour the crust mixture into the bottom of the prepared pan and press firmly to create an even layer. Place in the freezer or fridge to set while working on the sauce and cheesecake batter.

In a medium saucepan, combine sliced strawberries and sugar; cook over medium heat for 10 to 13 minutes, breaking down the strawberries with a wooden spoon.

Remove from heat and blend the mixture in a blender or food processor until smooth; set aside.

In a large mixing bowl, beat cream cheese with a hand mixer on medium speed until creamy.

Add granulated sugar and vanilla extract; continue to beat until combined.

Add eggs one at a time, beating until just incorporated and scraping the bowl as needed.

Add sour cream and heavy cream; beat until combined.

Wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.

Pour the cheesecake batter on top of the crust.

Fill a sandwich bag with strawberry puree, cut a small hole in one corner, and pipe swirls into the cheesecake batter.

Drag a skewer through the cheesecake and strawberry puree to create swirls, being careful not to overdo it.

Bake the cheesecake for 1 hour 25 minutes or until the edges set but the center jiggles slightly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar until cooled to room temperature.

Transfer the cheesecake to the fridge and chill overnight to set up.