In a medium bowl, combine the graham cracker crumbs and melted unsalted butter until well mixed. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan using a flat-bottomed measuring cup or your fingers.

In a large mixing bowl, use a hand mixer to beat the cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Add in the sour cream and vanilla extract, blending until fully incorporated.

Pour half of the cheesecake filling into the prepared crust and spread it evenly. Layer on the sliced fresh strawberries carefully. Pour the remaining filling over the strawberries, smoothing the top with a spatula.

Preheat your oven to 325°F (163°C). Once heated, place the filled springform pan in the center and bake the cheesecake for about 60 minutes. The edges should be set while the center jiggles slightly.

Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for an additional hour to prevent cracks.

Cover the cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, or preferably overnight before slicing and serving.