Preheat the oven to 325°F (160°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

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

Add eggs one at a time, mixing well after each addition. Finally, stir in sour cream until smooth.

In a saucepan, combine pureed strawberries, sugar, and lemon juice. Cook over medium heat until the mixture thickens slightly, about 5 minutes. Let it cool.

Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the strawberry mixture on top and use a knife to swirl it gently into the filling.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 1 hour.

Refrigerate the cheesecake for at least 4 hours or overnight before serving. Remove from the springform pan, slice, and enjoy!