Preheat your oven to 325°F (160°C) and line a 9×9-inch baking dish with parchment paper.

In a bowl, combine graham cracker crumbs, melted butter, and ¼ cup sugar. Press firmly into the bottom of the prepared dish.

In another bowl, beat cream cheese until smooth. Gradually add remaining sugar and sour cream; mix well. Incorporate eggs one at a time until just combined.

Fold in chopped strawberries gently to maintain their shape. Pour the filling over the crust evenly.

Bake for 40-45 minutes until edges are set but center jiggles slightly. Cool at room temperature before chilling in the fridge for at least two hours or overnight.

Slice into squares and serve as desired.