Preheat your oven to 325°F (160°C).

Prepare the crust by combining crushed graham crackers, sugar, and melted butter in a bowl. Press this mixture firmly into the bottom of a springform pan.

Beat the cream cheese until smooth in a large mixing bowl. Add in sugar and vanilla extract, blending until fully incorporated and fluffy—about 2-3 minutes.

Add eggs one at a time, mixing gently after each addition until just combined.

Swirl in the strawberry puree by gently folding it into the cream cheese mixture.

Pour the batter over the prepared crust in the springform pan. Smooth out the top with a spatula.

Bake for 50-60 minutes or until the edges are set but the center still has a slight jiggle.

Cool completely at room temperature, then chill in the refrigerator for at least 4 hours (or overnight) before serving.

Optional: Garnish with fresh strawberries or whipped cream before serving.