1. Prepare the Crust

• Preheat your oven to 325°F (163°C)

• Mix graham cracker crumbs and granulated sugar in a bowl

• Add melted butter and stir until fully combined

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

• Bake the crust for 10 minutes and set aside to cool

2. Make the Strawberry Swirl

• Combine strawberries, sugar, and lemon juice in a saucepan over medium heat

• Cook for 10 minutes until the mixture thickens

• Puree using a blender or immersion blender

• Set aside to cool before using

3. Prepare the Cheesecake Filling

• Beat softened cream cheese until smooth and lump-free

• Add sugar and beat until well incorporated

• Mix in sour cream, vanilla extract, and flour

• Add eggs one at a time, mixing gently after each addition

• Avoid overmixing to maintain a smooth, dense texture

4. Assemble the Cheesecake

• Pour half of the filling into the cooled crust

• Add half of the strawberry puree and swirl gently with a skewer

• Add the remaining cheesecake filling

• Spoon the rest of the strawberry puree on top and create another swirl

5. Bake the Cheesecake

• Place the springform pan in a larger baking dish

• Fill the outer dish with hot water to form a water bath

• Bake for 55 to 60 minutes until the center is slightly jiggly

• Turn off the oven and let the cheesecake cool inside for 1 hour with the door ajar

6. Chill and Decorate

• Remove the cheesecake from the oven and water bath

• Cool to room temperature, then refrigerate for at least 4 hours or overnight

• Whip the cream with powdered sugar and vanilla until soft peaks form

• Decorate the top with whipped cream and fresh strawberry slices before serving