Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs, ½ cup sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and set aside to cool.

In a large mixing bowl, beat the softened cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until fully incorporated.

In a blender or food processor, blend the fresh strawberries, cornstarch, and lemon juice until smooth.

Pour half of the cheesecake batter over the cooled crust. Spoon half of the strawberry mixture over the batter, then use a knife to swirl it gently.

Pour the remaining cheesecake batter on top, followed by the remaining strawberry mixture, and swirl again.

Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

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