1. Add the cream cheese to a large mixing bowl and beat until smooth and creamy.
2. Add in the sugar and vanilla extract and continue to beat until combined.
3. Add in the eggs one at a time and beat each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next.
4. Once all of the eggs are incorporated, add in the sour cream and heavy cream. Beat just until the sour cream and heavy cream is worked into the cheesecake batter.
5. Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the cheesecake in a slightly larger pan to keep the cheesecake dry and then place the two pans in a third pan that's filled with about 1 inch of hot water.
6. Pour the cheesecake batter on top of the crust.
7. Pour the strawberry puree into a sandwich bag and cut a small hole in one of the corners.
8. Place the hole of the sandwich bag barely in the cheesecake batter and begin piping a swirl with the strawberry sauce. Don't go too deep with the filling otherwise, you won't see it on top.
9. Add a few swirls dragging a skewer through the cheesecake and fresh strawberry puree. Adding too many swirls will create cracks in the top of your cheesecake when it's baked so keep it to a minimum.
10. Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
11. Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
12. Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.