Preheat your oven to 325°F (160°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until it resembles wet sand. Press into the bottom of a 9-inch springform pan. Bake for 8-10 minutes and set aside to cool.

In a large bowl, beat softened cream cheese and sugar until smooth and fluffy, about 2-3 minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, sour cream, and heavy cream until just combined.

Prepare the strawberry sauce by combining strawberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until thickened, then let cool.

Pour the cheesecake filling over the cooled crust. Drop spoonfuls of the strawberry sauce on top and use a knife or skewer to swirl it into the filling.

Place the springform pan in a larger baking dish and fill with 1-2 inches of hot water. Bake for 55-65 minutes until the edges are set and the center jiggles slightly.

Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Remove from the water bath and cool completely at room temperature, then refrigerate for at least 6 hours or overnight.

Serve chilled, garnished with fresh strawberries and extra strawberry sauce if desired.