Preparation Steps

• Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
• In a medium bowl, combine graham cracker crumbs, 0.375 cups sugar, and melted butter. Press evenly into the bottom of the prepared springform pan to form the crust.
• Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool completely.
• While the crust cools, prepare the strawberry swirl. In a small saucepan, combine sliced strawberries, 0.25 cups sugar, and lemon juice. Cook over medium heat, stirring occasionally, until strawberries have softened and the mixture has thickened, about 10-15 minutes. Mash some of the strawberries with a fork. Let cool.
• In a large bowl, beat cream cheese until smooth and creamy. Gradually beat in 1.5 cups sugar until well combined.
• Add eggs one at a time, beating well after each addition. Stir in vanilla extract, cocoa powder, red food coloring, and sour cream until just combined. Do not overmix.
• Pour half of the red velvet cheesecake batter over the cooled crust. Dollop spoonfuls of the cooled strawberry mixture over the batter. Swirl the strawberry mixture into the batter using a knife or skewer.
• Pour the remaining red velvet cheesecake batter over the swirled mixture. Dollop more strawberry mixture on top and swirl again.
• Bake in a water bath (place the springform pan in a larger roasting pan and fill the larger pan with about 1 inch of hot water) for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
• Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Remove from oven and let cool completely on a wire rack.
• Cover the cheesecake and refrigerate for at least 4 hours, or preferably overnight, before serving.