### Instructions
#### 1. Prepare the Crust:
* Preheat your oven to 350°F (175°C).
* In a medium bowl, combine graham cracker crumbs and granulated sugar.
* Pour in the melted butter and mix until the crumbs are evenly moistened.
* Press the mixture firmly into the bottom of a 9-inch springform pan. You can use the bottom of a glass or your fingers to get an even layer.
* Bake for 10-12 minutes, or until lightly golden. Remove from 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 strawberries, granulated sugar, and lemon juice.
* Heat over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly (about 8-10 minutes).
* Mash the strawberries with a fork or potato masher to your desired consistency. For a smoother swirl, you can blend it briefly with an immersion blender or in a regular blender.
* Set aside to cool completely.
#### 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 just combined and no lumps remain.
* Beat in the vanilla extract and salt.
* Add the eggs one at a time, beating on low speed until just incorporated after each addition. Be careful not to overmix the eggs, as this can introduce too much air and cause cracks.
* Fold in the sour cream until just combined.
#### 4. Assemble the Cheesecake:
* Pour the cheesecake filling over the cooled crust in the springform pan.
* Dollop spoonfuls of the cooled strawberry swirl over the cheesecake filling.
* Use a knife or a skewer to gently swirl the strawberry mixture into the cheesecake batter, creating a beautiful marbled effect. Avoid swirling too much, or the colors will blend entirely.
#### 5. Bake the Cheesecake:
* Place the springform pan on a baking sheet to catch any drips.
* Bake for 55-70 minutes, or until the edges are set and lightly golden, but the center still has a slight jiggle when gently shaken.
* Turn off the oven and prop open the oven door slightly (you can use a wooden spoon). Let the cheesecake cool in the oven for 1 hour. This slow cooling helps prevent cracks.
#### 6. Chill and Serve:
* Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
* Once completely cool, cover loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow it to set properly.
* When ready to serve, run a thin knife around the edge of the pan before releasing the springform. Slice with a warm, clean knife for neat cuts.
### Short Tips
* **Parchment Paper is Your Friend:** For easy removal of the cheesecake, line the bottom of your springform pan with parchment paper before adding the crust.
* **Room Temperature Ingredients:** Ensure your cream cheese, eggs, and sour cream are all at room temperature. This helps create a smooth, lump-free cheesecake batter.
* **Don’t Overmix:** Overmixing the cheesecake batter, especially after adding the eggs, can incorporate too much air, leading to cracks during baking. Mix until just combined.
* **Water Bath for Perfect Cracks-Free Cheesecake (Optional):** For an extra perfectly smooth and crack-free cheesecake, you can bake it in a water bath. Wrap the bottom and sides of your springform pan tightly with several layers of aluminum foil to prevent water from seeping in. Place the springform pan inside a larger roasting pan, and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan.
* **Chill Time is Crucial:** Don’t skimp on the chilling time! It’s essential for the cheesecake to set properly and achieve its ideal texture and flavor.
