Preheat the oven to 325°F (163°C). Lightly coat the sides of a 9-inch springform pan with nonstick baking spray. Line the inside with a 3-inch-wide strip of parchment paper for added support.

In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until the mixture is evenly moistened. Press the mixture firmly into the bottom of the prepared pan, ensuring a compact, even layer. Transfer to the refrigerator or freezer to chill while preparing the strawberry sauce and cheesecake filling.

In a medium saucepan over medium heat, combine the sliced strawberries and sugar. Cook for 10 to 13 minutes, stirring frequently and mashing the strawberries with a wooden spoon as they soften. Once the mixture has thickened slightly, remove from heat.

Transfer the strawberry mixture to a blender or food processor and blend until smooth. Set aside to cool while preparing the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy and smooth. Gradually add the granulated sugar and vanilla extract, continuing to mix until well incorporated.

Add the eggs one at a time, mixing on low speed just until combined before adding the next. Be sure to scrape down the sides and bottom of the bowl between additions to ensure a uniform texture.

Once all eggs are incorporated, mix in the sour cream and heavy cream, beating only until just blended. Overmixing at this stage can lead to a dense texture.

Before pouring the cheesecake batter into the pan, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil. Alternatively, place the pan inside a slightly larger baking pan to prevent water from seeping in. Set this assembly inside a third, larger pan filled with about 1 inch of hot water, creating a water bath for gentle, even baking.

Pour the cheesecake batter over the chilled crust, smoothing out the top. Transfer the cooled strawberry puree into a sandwich bag and snip a small hole in one corner. Gently insert the cut tip just beneath the surface of the batter and pipe a swirl pattern across the cheesecake. Keep the motion light and shallow so the vibrant strawberry pattern remains visible.

Use a skewer or toothpick to create a delicate marbled effect, dragging it gently through the swirls. Avoid excessive swirling, as too much movement can create cracks on the surface of the cheesecake as it bakes.

Place the cheesecake in the preheated oven and bake for approximately 1 hour and 25 minutes. The edges should be set while the center remains slightly wobbly, resembling the movement of gelatin rather than liquid batter. If necessary, extend the baking time, checking at 5-minute intervals using the jiggle test.

Once baked, turn off the oven and leave the cheesecake inside with the door slightly open. Allow it to cool gradually to room temperature before transferring it to the refrigerator. Chill overnight for optimal texture and firmness.

When fully set, slice and serve, enjoying the luscious combination of creamy cheesecake and vibrant strawberry swirls in every bite.