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Hull strawberries and cut them in half.
Combine strawberries, sugar, and vanilla in a saucepan over medium-high heat. Cook, stirring occasionally, until mixture sizzles and juice begins to form.
Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from the heat.
Transfer ⅓ of the strawberry sauce to a blender. Cover and hold the lid down with a potholder while you puree the mixture.
Add pureed mixture back into the remaining sauce and stir until blended.
Serve over a slice of cheesecake.