Preheat and prepare the crust: Preheat the oven to 325°F (165°C) and grease a springform pan. Mix graham cracker crumbs and melted butter until well combined. Press the mixture into the bottom of the pan to form the crust.

Make the filling: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in sour cream.

Assemble the cheesecake: Pour the cream cheese mixture into the prepared crust. Spoon strawberry puree over the top, and gently swirl it into the cheesecake using a knife.

Bake and cool: Bake for 50-60 minutes, or until set and lightly golden on top. Let the cheesecake cool, then refrigerate for at least 4 hours before serving.

Serve chilled: Slice, serve, and enjoy!