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Wrap the exterior of a 9-inch-diameter springform pan with 2 layers of heavy-duty foil.
Mix graham cracker crumbs and butter in a bowl. Press the mixture evenly onto the bottom only of the springform pan.
Place in the freezer while preparing the cheesecake mixture.
Preheat the oven to 350°.
Using a stand mixer with the paddle attachment, beat cream cheese, mascarpone, and 1¼ cups sugar in a large bowl until smooth.
Add eggs one at a time; beat just until blended.
Spread cheesecake batter evenly over the prepared crust.
Place springform pan in large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan.
Bake until the cheesecake is golden and the center of the cake moves just slightly when the pan is shaken, about 1 hour and 10 minutes.
Transfer cake to rack; cool for 1 hour. Then chill for at least 8 hours.
Mix strawberries, sugar, and vinegar in a large bowl. Let stand at room temperature until juices form, about 30 minutes.
Serve slices of cheesecake with strawberries.