Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, and vanilla extract, and mix until well combined.

Add eggs one at a time, mixing well after each addition. Finally, fold in the pureed strawberries.

Pour the filling over the cooled crust and smooth the top. Bake for 50 minutes or until the center is set.

Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

In a small bowl, combine sliced strawberries and sugar. Let sit for 15 minutes to macerate.

Once the cheesecake has cooled, top with the macerated strawberries before serving.