Preheat your oven to 325°F (160°C). Grease the bottom of a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the springform pan to form an even layer. Bake for 10 minutes, then remove from the oven and let it cool.

In another bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and vanilla extract, mixing well.

Add the eggs one at a time, blending on low speed until just combined. Avoid overmixing.

Stir in the sour cream and the pureed strawberries. Mix until fully incorporated.

Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for about 50-60 minutes or until the center is set and slightly jiggly.

Turn off the oven and leave the cheesecake inside for another hour to cool gradually. Once cooled, remove it from the oven and let it reach room temperature.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Before serving, prepare the topping by tossing the sliced strawberries with sugar (if using) and let them sit for about 15 minutes.

Carefully release the sides of the springform pan and slice the cheesecake. Top each slice with fresh strawberries before serving.