Preheat the oven to 325°F (163°C).

In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ½ cup of melted unsalted butter, stirring until it resembles wet sand. Press into the bottom of the springform pan and bake for 10 minutes.

Beat 2 cups of softened cream cheese with 1 cup of granulated sugar until smooth. Add ¼ cup of sour cream and 1 tablespoon of vanilla extract, mixing until combined.

Incorporate 3 large eggs one at a time, mixing on low speed after each addition.

Pour half of the cheesecake batter over the crust and drizzle half of the 1 cup of strawberry puree over it. Swirl gently with a knife.

Pour the remaining cheesecake batter on top and add the rest of the strawberry puree, swirling again.

Bake for approximately 60 minutes until the center is set but jiggles slightly.

Turn off the oven and let the cheesecake cool inside for 1 hour.

Remove from the oven and refrigerate for at least 4 hours, preferably overnight.

Garnish with ¼ cup of sliced strawberries before serving.