Preheat the oven to 325°F (163°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan, forming an even crust. Bake for eight minutes, then remove from the oven and allow it to cool while preparing the filling.

In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing gently after each addition. Stir in vanilla extract, sour cream, and lemon juice until fully incorporated. Pour half of the cheesecake filling over the cooled crust.

To make the strawberry swirl, combine pureed strawberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir continuously and cook for about three to five minutes until the mixture thickens. Remove from heat and let it cool slightly. Drop spoonfuls of the strawberry mixture onto the cheesecake filling and use a toothpick or skewer to swirl it into a marbled pattern. Pour the remaining cheesecake filling on top and smooth the surface.

Bake at 325°F (163°C) for 50 to 55 minutes, until the edges are set but the center is still slightly jiggly. Turn off the oven and allow the cheesecake to cool inside with the oven door slightly open for an hour. Transfer the cheesecake to the refrigerator and chill for at least four hours, preferably overnight.

Once fully chilled, spread strawberry glaze or preserves over the top and arrange fresh sliced strawberries for a decorative touch. Pipe whipped cream around the edges for an elegant finish.