Preheat oven to 350℉

In a medium bowl, combine the crushed graham crackers, melted butter, light brown sugar, granulated sugar, and salt.

In a lined 8 x 8 baking pan, lay the crust and pack until firm

Pre-bake crust for 8-10 minutes -- allowing to cool when taken out.

While the crust is in the oven, in a medium bowl combine cream cheese, sour cream, eggs, vanilla extract, sugar and salt.

Once the crust is cooled, add in the cheesecake mixture.

For the strawberries, remove the steps and cut into quarters. In a small pot on the stovetop, cook them for about 10 minutes until the juices come out, squishing them along the way. Pour mixture through a fine mesh strainer.

On top of the cheesecake mixture, drizzle the strawberry and gently swirl into ribbons.

Bake for 40 minutes. Allow to cool to room temperature for 1 hour, then chill in the fridge for 4 hours before serving.