In a small saucepan over medium heat, combine 2 cups of fresh strawberries with 1/4 cup of granulated sugar. Cook for about 10 minutes, stirring occasionally until the strawberries soften. Blend until smooth and cool completely.

Preheat your oven to 350°F (175°C). Crush 1 1/2 cups of graham crackers and mix with 1/2 cup of melted butter. Press into the bottom of a 9-inch springform pan and bake for 8-10 minutes.

In a large mixing bowl, beat 24 ounces of cream cheese with 3/4 cup of sugar until smooth. Add 1 cup of sour cream and 1 teaspoon of vanilla, then incorporate 3 eggs one at a time.

Pour half the cheesecake filling into the crust and drizzle half of the strawberry sauce over it. Use a knife to swirl. Repeat with remaining filling and sauce.

Place the springform pan in a roasting pan filled with hot water halfway up the sides. Bake at 325°F (163°C) for 50-60 minutes until edges are set.

Turn off the oven and crack the door open. Let the cheesecake cool inside for an hour, then refrigerate for at least 6 hours or overnight.