Prepare the crust:
Preheat the oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated.
Press the mixture into the bottom of a 9-inch springform pan to form a firm, even crust.
Bake for 8-10 minutes, then remove from the oven and let it cool while you prepare the filling.

Make the strawberry sauce:
In a medium saucepan, combine the sliced strawberries and sugar.
Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens (about 10-15 minutes).
Once thickened, remove from the heat and set aside to cool.

Prepare the cheesecake filling:
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Stir in the vanilla extract, sour cream, and heavy cream until the mixture is well-combined and smooth.

Assemble the cheesecake:
Pour the cheesecake batter into the cooled crust.
Spoon some of the strawberry sauce over the top and use a knife or skewer to gently swirl it into the batter.
Be careful not to over-swirl; you want distinct strawberry ribbons in the cheesecake.

Bake the cheesecake:
Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set and only slightly jiggles.
Turn off the oven and leave the cheesecake in the oven with the door ajar for 1 hour.
Afterward, let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or overnight for best results.

Serve:
Once chilled, remove the cheesecake from the springform pan, slice, and serve with any remaining strawberry sauce drizzled on top.