Preheat your oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then allow it to cool.

In a saucepan, combine fresh strawberries, ¼ cup sugar, lemon juice, and cornstarch. Cook over medium heat until the strawberries break down and the mixture thickens (about 5-7 minutes).

Remove from heat and let it cool slightly, then puree until smooth. Set aside.

In a large bowl, beat the softened cream cheese until smooth. Gradually add 1 cup sugar and continue mixing until well blended.

Add the vanilla extract, then incorporate the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

Pour half of the cheesecake batter over the cooled crust. Drizzle half of the strawberry puree on top, and use a knife to swirl it gently.

Pour in the remaining cheesecake batter, and top with the remaining strawberry puree. Swirl again to create a beautiful marbled effect.

Bake the cheesecake in the preheated oven for 60-70 minutes, or until the center is set and only slightly jiggly.

Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for about an hour to prevent cracking.

Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.

When ready to serve, run a knife around the edge before releasing the springform. Slice and enjoy!