Combine graham cracker crumbs and melted butter in a bowl and press the mixture evenly into the bottom of a springform pan to form the crust. Chill in the refrigerator for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy, about 2-3 minutes. Add vanilla extract and mix to combine.
Add eggs one at a time, mixing slowly after each addition, until fully incorporated and the filling is smooth and slightly fluffy.
Gently fold in the sliced strawberries into the filling, distributing evenly without breaking the fruit.
Pour the cheesecake batter over the chilled crust, smoothing the top with a spatula for an even surface.
Bake the cheesecake at 325°F (160°C) for 50 minutes, or until the edges are set but the center slightly jiggles when shaken. Let it cool in the pan for 1 hour, then refrigerate for at least 4 hours or overnight.
Spread the strawberry jam over the cooled cheesecake and create a glossy, vibrant topping that highlights the fresh berries underneath.
Garnish with additional fresh strawberries if desired, and slice to serve to reveal the creamy interior filled with tender strawberries and the bright, reflective topping.
