Preheat oven to 325 degrees. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a strip of parchment paper.
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 coated with butter.
Press the graham cracker crumbs evenly into the bottom of the prepared pan.
Place in the oven and bake for 10 minutes. Remove from the oven and let cool while you work on the cheesecake filling.
In a mixing bowl, add in the cream cheese. Beat with a hand mixer on medium until the cream cheese is smooth. Scrape down the bowl.
Add in the sugar and beat on medium until combined.
Add in the vanilla extract and then the eggs one at a time. Beat in each egg completely before adding the next. Scrape down the bowl after incorporating each egg.
Add in the sour cream and heavy cream. Beat on medium until the mixture comes together. It will be runny.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake batter into the prepared pan on top of the crust.
Place the cheesecake into a slightly bigger pan and fill with 1 inch of water.
Place in the preheated oven and bake for 1 hour and 25 minutes to 1 hour and 30 minutes. To make sure the cheesecake is done, gently 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 for 1 to 2 hours until it reaches room temperature and then place in the fridge to chill overnight.
In a small saucepan, add in the strawberries and sugar. Turn the heat to medium and let it cook down for about 5 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.