Ingredients

• Graham cracker crumbs - 1 ½ cups
• Granulated sugar - ¼ cup
• Unsalted butter - ½ cup, melted
• Cream cheese - 24 oz, softened
• Sour cream - 1 cup
• Vanilla extract - 1 tsp
• Eggs - 3 large
• Fresh strawberries - 1 cup, pureed
• Powdered sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

3. 3.

   In a large bowl, beat the softened cream cheese until smooth. Add the sour cream, vanilla extract, and remaining granulated sugar, mixing until well combined.

4. 4.

   Add the eggs one at a time, mixing on low speed until just blended. Do not overmix.

5. 5.

   In a small bowl, mix the pureed strawberries with powdered sugar until smooth.

6. 6.

   Pour half of the cheesecake batter into the crust. Drop spoonfuls of the strawberry puree over the batter, then swirl with a knife.

7. 7.

   Pour the remaining cheesecake batter over the top and add more strawberry puree, swirling again.

8. 8.

   Bake in the preheated oven for 55-60 minutes, or until the center is set and slightly jiggly.

9. 9.

   Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

10. 10.

    Chill in the refrigerator for at least 4 hours or overnight before serving.