1. Preheat your oven to 325°F. Grease a 9-inch springform pan with butter.
2. In a bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then remove from the oven and let it cool.
4. In a large mixing bowl, beat the softened cream cheese until smooth. Add in 1 cup of sugar and vanilla extract, and continue to beat until well combined.
5. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the sour cream until the mixture is creamy and smooth.
6. In a separate bowl, mix the strawberry puree with cornstarch until well blended.
7. Pour the cream cheese mixture over the cooled crust. Dollop spoonfuls of the strawberry mixture on top and use a knife to swirl it through the cream cheese layer.
8. Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool inside for an hour to prevent cracking.
9. Once cool, refrigerate the cheesecake for at least 4 hours or overnight for best results.

Mama Lou always said patience in baking is key; this is one lesson I carry with me to this day. Letting the cheesecake rest ensures a smooth, velvety texture that’s worth the wait.