Step 1: Prepare the Crust

• Preheat the oven to 325°F (163°C).
• In a medium-sized bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using). Add the melted butter and stir until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
• Bake the crust for 10 minutes, then remove from the oven and set aside to cool while you prepare the filling.

Step 2: Make the Strawberry Swirl

• In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5-7 minutes, or until the strawberries have softened and released their juice.
• Use a fork or potato masher to mash the strawberries until smooth, leaving some chunks for texture if you prefer. Let the strawberry sauce cool slightly, then strain it through a fine mesh sieve to remove seeds, if desired. Set aside.

Step 3: Make the Cheesecake Filling

• In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
• Add the sugar, sour cream, and vanilla extract, and continue to beat until well combined.
• Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
• Pour the cheesecake filling into the prepared crust, spreading it evenly.

Step 4: Add the Strawberry Swirl

• Spoon the strawberry sauce over the top of the cheesecake filling in several dollops. Using a knife or skewer, gently swirl the strawberry sauce into the cheesecake to create a marbled effect. You can swirl more or less depending on how prominent you want the swirl to be.

Step 5: Bake the Cheesecake

• Tap the pan gently on the counter to release any air bubbles, then place the cheesecake in the oven.
• Bake for 50-60 minutes, or until the edges are set and the center is slightly jiggly. The cheesecake will firm up as it cools.
• Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then, remove it from the oven and let it cool to room temperature.

Step 6: Chill and Serve

• Once the cheesecake has cooled to room temperature, cover it and refrigerate for at least 4 hours, or overnight for the best results.
• Before serving, carefully remove the cheesecake from the springform pan and place it on a serving platter.
• Garnish with extra fresh strawberries or whipped cream if desired.