Preheat the oven to 325°F (165°C).

Mix graham cracker crumbs, melted unsalted butter, and 0.25 cups sugar in a bowl. Press the mixture into the bottom of a springform pan to form the crust.

In a large bowl, beat cream cheese until smooth. Add 0.75 cups granulated sugar, sour cream, and vanilla extract; mix until combined.

Add eggs one at a time, mixing after each addition until smooth.

In a separate bowl, macerate the fresh strawberries with 0.25 cups sugar and lemon juice.

Swirl the macerated strawberries into the cheesecake mixture.

Pour the cheesecake batter over the crust in the springform pan.

Bake in the preheated oven for 70 minutes or until the center is set.

Remove from the oven and let cool, then refrigerate for at least 4 hours before serving.