Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with cooking spray or butter.

In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with 3/4 cup granulated sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Then, mix in the sour cream until fully combined.

In a separate bowl, blend the sliced strawberries, powdered sugar, and lemon juice until smooth.

Pour half of the cream cheese mixture over the cooled crust. Drizzle half of the strawberry mixture over the cream cheese layer. Use a knife or skewer to gently swirl the two mixtures together.

Pour the remaining cream cheese mixture on top and repeat the swirling process with the remaining strawberry mixture.

Bake in the preheated oven for 55-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for 1 hour.

Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.