### Instructions:
**1. Prepare the Crust:**
Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and sugar. Pour in the melted butter and mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Reduce oven temperature to 325°F (160°C).
**2. Make the Strawberry Swirl:**
In a small saucepan, combine the strawberries, sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and break down (about 5-7 minutes). Using a potato masher or fork, mash the strawberries until mostly smooth. If you prefer a smoother coulis, you can strain it through a fine-mesh sieve. Set aside to cool.
**3. Prepare the Cheesecake Filling:**
In a large bowl, using an electric mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Gradually add the granulated sugar, beating until well combined and no lumps remain. Beat in the vanilla extract and salt. Add the eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix. Stir in the sour cream until just combined.
**4. Assemble the Cheesecake:**
Pour half of the cheesecake filling over the cooled crust. Dollop spoonfuls of the strawberry swirl over the cheesecake filling. Pour the remaining cheesecake filling over the strawberry swirl. Dollop the remaining strawberry swirl on top. Using a knife or skewer, gently swirl the strawberry into the cheesecake filling to create a marbled effect. Be careful not to mix too much, you want distinct swirls.
**5. Bake the Cheesecake:**
Wrap the bottom of the springform pan with aluminum foil to prevent any water from seeping in if you are using a water bath (highly recommended for crack-free cheesecake). Place the springform pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Carefully transfer to the preheated oven. Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
**6. Cool and Chill:**
Turn off the oven and prop the oven door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracks. Remove the cheesecake from the water bath and the oven. Remove the foil. Let cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
### Short Tips:
* **Room Temperature Ingredients are Key:** Ensure your cream cheese, eggs, and sour cream are all at room temperature. This helps achieve a smooth, lump-free batter.
* **Don’t Overmix:** Overmixing can incorporate too much air into the batter, leading to cracks in the finished cheesecake. Mix just until ingredients are combined.
* **Water Bath for Perfect Cheesecake:** A water bath creates a moist, even baking environment, reducing the likelihood of cracks and ensuring a creamy texture.
* **Cool Slowly:** Allowing the cheesecake to cool gradually in the oven prevents drastic temperature changes that can also cause cracking.
* **Chill Time is Crucial:** Don’t skip the chilling step! It allows the cheesecake to firm up properly and fully develop its flavor.
