Preheat the oven to 325 degrees. Spray a nine inch springform pan with cooking spray.
In a medium sized mixing bowl, microwave the butter for about 30 seconds to melt it. Add the cookie crumbs or graham cracker crumbs and the sugar if needed. Stir the mixture until the butter lightly coats the crumbs.
Press the mixture into the bottom of your springform pan until it is in an even layer. Put the pan into the fridge to chill as you prepare the rest of the recipe.
Now, you can move on to making the strawberry sauce. Put the sliced strawberries in a small saucepan along with the sugar.
Cook these for about 10 to 12 minutes, mashing and stirring the strawberries as they cook. Remove the mixture from the heat and puree in a blender or food processor to make a puree. Set this aside to cool and move on to make the cheesecake filling.
Use a paper towel to wipe out the mixing bowl that you used to prepare the crust mixture. Put the softened cream cheese into the bowl and beat it with an electric hand mixer until it is smooth and creamy. Add the sugar and vanilla, beating on medium speed until they are incorporated.
Add the eggs one after a time, beating after each addition. Use a spatula to scrape down the sides of the bowl and add the sour cream, beating the mixture again before blending in the sour cream with the mixer.
Remove the crust from the refrigerator and pour the cheesecake filling into the crust, spreading it into a smooth layer.
Drip spoonfuls of the strawberry on the top of the cheesecake filling in a pattern.
Use a toothpick or skewer to swirl the strawberry mixture into the cheesecake. Do not go too deep with the swirling or it may cause cracks in the top of the cheesecake.
Put the cheesecake into the preheated oven.
Underneath the cheesecake, you can place a pan filled with warm water to help keep the humidity up in the oven. This will help keep the cheesecake from cracking.
Bake the cheesecake in the preheated oven for 1 hour and 20 minutes. The edges of the cheesecake should be set and the center should be slightly jiggly.
When the cheesecake seems done, do not take the cheesecake out of the oven. Just open the oven door slightly and leave the cheesecake in the oven with the oven turned off. This will allow the cheesecake to slowly cool to room temperature after baking, leading to fewer cracks.
When the cheesecake is completely at room temperature, put it in the refrigerator, covered with plastic wrap to cool for about 4 hours before serving.