Preheat your oven to 325°F (160°C), and line a 9x9-inch baking dish with parchment paper.

Combine graham cracker crumbs, melted butter, and 1/4 cup of granulated sugar in a bowl. Press into the bottom of the dish.

Beat the cream cheese until smooth. Gradually add the remaining 1/2 cup of sugar and sour cream; mix well. Add the eggs one at a time.

Fold in the chopped strawberries gently. Pour the filling over the crust, spreading it evenly.

Bake for 40-45 minutes until edges are set and center jiggles slightly.

Cool at room temperature for a bit, then refrigerate for at least 2 hours or overnight.

Slice into squares and serve, garnishing with additional strawberries if desired.