Preheat oven to 325 degrees. Line the outside of a 8 or 9 inch springform pan with heavy duty tinfoil.
In a microwave safe bowl, add the graham cracker crumbs, sugar, and butter. Microwave for 45 seconds. Stir. Microwave for an additional 30 seconds and stir until the crumbs are all moist.
Press the graham cracker crumbs into the bottom of the pan. Make sure to press them in firm so it forms a crust.
Place in the oven and bake for 10 minutes. Remove from the oven and let cool.
In a mixing bowl, add in the cream cheese. Beat on medium until the cream cheese is smooth. Scrape down the bowl.
Add in the sugar and beat on medium again until light and fluffy.
Add in the eggs one at a time until they are all incorporated.
Add in the sour cream, heavy cream, and vanilla. Beat on medium until the mixture comes together. It will be runny.
Pour into the prepared pan on top of the crust. The crust doesn't have to be cooled completely. Place the cheesecake into a slightly bigger pan and fill with an inch to two inches of hot water. Make sure the tinfoil protects the cheesecake so water doesn't leak into it.
Place in the oven for 1 hour and 25 minutes to 1 hour and 30 minutes. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven. I kept mine in the oven for about 4-5 hours and then placed it in the fridge. It will separate from the sides of the pan.
In a small saucepan, add in the strawberries and sugar. Turn the heat to medium and let it cook down for about 10 minutes. Stir occasionally. It will start to break down the berries and form a nice, thick syrup.
Place in a bowl and let cool. Store in the fridge.