1. Preheat oven to 325°F. Grease a 9-inch springform pan and line sides with a parchment strip.

2. Mix graham cracker crumbs, sugar, and melted butter until evenly combined. Press firmly into the base of the pan. Chill while preparing the filling.

3. Cook strawberries and sugar in a saucepan over medium heat for 10–13 minutes, stirring often until soft and syrupy. Blend into a smooth puree and let cool.

4. Beat cream cheese until smooth. Add sugar and vanilla, then mix in eggs one at a time. Add sour cream and heavy cream just until blended.

5. Wrap pan in foil or place inside a larger pan for a water bath. Pour cheesecake batter over crust.

6. Add strawberry puree to a piping bag or sandwich bag, snip a corner, and pipe swirls on top. Use a skewer to create gentle patterns without swirling too deep.

7. Bake 1 hour 25 minutes or until edges are set and center slightly jiggles. Turn off oven, crack door, and let cool inside.

8. Cool to room temperature, then refrigerate overnight before slicing and serving.