For the Crust:

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed.
3. 3. Press the mixture firmly into the bottom of an ungreased springform pan for an even layer.
4. 4. Bake for 10 minutes. Remove from oven and let cool.

For the Filling:

1. 1. In another bowl, beat softened cream cheese until smooth.
2. 2. Add granulated sugar, sour cream, and vanilla extract; mix until creamy and well combined.
3. 3. Gently fold in chopped strawberries.
4. 4. Pour filling over the cooled crust in the springform pan.
5. 5. Bake for about 40-45 minutes until set but still slightly jiggly in the center.
6. 6. Turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour to prevent cracking.

For Chilling and Serving:

1. 1. After cooling at room temperature, chill in the refrigerator for at least four hours or overnight.
2. 2. Before serving, top with remaining fresh strawberries cut in halves or quarters.