Combine the crust ingredients in a food processor and process until well combined. Press into the bottom and up the sides of an 8-inch springform pan. Bake the crust for 10 minutes until slightly golden browned.
Meanwhile, process the cream cheese in the food processor until smooth. Add the sour cream, eggs, vanilla, and sweetener. Process until well combined, scraping down the sides and needed.
After the crust has partially baked add half the filling to the crust. Then put the strawberries into the food processor and blend into the rest of the filling. Drizzle over the plain cheesecake filling.
Bake for 1 hour to 1 hour 20 minutes or until the center no longer jiggles. Let cool to room temperature.
Chill the cheesecake for 3-4 hours before serving.
Springform Pan: My baking times are for an 8-inch pan. If you use a larger pan reduce the time. A standard cheesecake pan is normally 9 inches and may cook in as little as 45 minutes since it will be thinner. This can be made into bars, mini cheesecakes, etc. just adjust the time accordingly.To Store: Place the cheesecake in the fridge for up to 5 days. Keep it in a covered container. To Freeze: Either slice the cheesecake into pieces and store it in small containers or freeze the entire thing—Thaw in the fridge before serving. Substitutions: Trade the strawberries for any of your favorite berries. Blueberries, raspberries, and blackberries would all be great options.Strawberry Swirl: To kick up the color of the strawberry swirl add a few drops of red food coloring when you add the strawberries to the batter.Notes on Sweeteners: