Prepare the Crust:

• Preheat oven to 325°F (163°C).

• In a food processor, blend graham crackers into fine crumbs. Mix with melted butter and sugar until well combined.

• Press the mixture into the bottom of a greased 9-inch springform pan.

• Bake for 10-12 minutes, then set aside to cool.

Make the Cheesecake Filling:

• In a large mixing bowl, beat the cream cheese until smooth.

• Add sugar and vanilla extract, mixing until well combined.

• Add sour cream and eggs, one at a time, mixing just until incorporated.

Prepare the Strawberry Swirl:

• Blend fresh strawberries until smooth.

• Stir in the strawberry jam or syrup.

Assemble the Cheesecake:

• Pour the cheesecake batter over the cooled crust.

• Drop spoonfuls of the strawberry puree onto the cheesecake batter.

• Use a knife or skewer to gently swirl the puree into the batter, creating a marbled effect.

Bake the Cheesecake:

• Place the cheesecake in the oven and bake for 50-60 minutes, until the center is set but slightly wobbly.

• Turn off the oven and let the cheesecake cool inside for an hour with the door slightly open.

Chill and Serve:

• Refrigerate for at least 4 hours, preferably overnight.

• Slice and serve with fresh strawberries or whipped cream.