Rich and decadent with a bright and fruity strawberry swirl, this cheesecake is an impressive dessert for special occasions. Make it a day in advance to give it time to chill overnight in the refrigerator.
Mix the graham cracker crumbs with the butter and sugar until well combined.
Wrap a 9-inch spring form pan with tin foil (to prevent any leaks). Place the graham cracker crumbs in the bottom of the pan. Using your hands or a measuring cup, lightly press the crumbs into an even layer along the bottom and up the sides of the pan. Chill the crust while you make the filling.
In a stand mixer fitted with the paddle attachment, mix the cream cheese until its creamy, about 2-3 minutes. (if using cold cream cheese, this may take a few additional minutes). Add the vanilla and sugar and mix, stopping to scrape down the sides, until combined. Add the eggs, one at a time, and mix until incorporated before adding the next one. Sprinkle the flour in and mix. Scrape down the sides of the bowl and mix in the sour cream and heavy cream.
Pour the filling into the pan. Dot the top of the filling with the strawberry puree and, using a dinner fork, gently swirl to get a marbled effect.
Bake the cheesecake for 20 minutes at 325 degrees. Lower the heat to 300 and continue baking for another 40 minutes. Turn the oven off and leave the cheesecake inside, with the door closed, for an hour. The cheesecake will still be a little jiggly in the center when it's done. Let it chill in the refrigerator over night before slicing and serving.
I used pretty big dollops of puree, some of which sunk into the cheesecake. I love slicing into a fruity center, so if you take this route be aware that the puree may destabilize the center a bit making parts of the cheesecake less firm. I keep the puree mostly on the top of the cheesecake, drop smaller amounts and swirl lightly.