Preheat oven to 160°C (325°F) and grease a 9-inch springform pan.
In a bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
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In a large bowl, cream together the cream cheese, 1 cup of sugar, and vanilla extract until smooth. Add the eggs, one at a time, beating well after each addition.
Stir in the cream cheese and flour mixture until well combined.
Pour the cream cheese mixture over the prepared crust.
Bake for 45-50 minutes, until the center is almost set and the edges are lightly browned.
Arrange sliced strawberries on top of the cooled cheesecake.
Heat the strawberry jam in a saucepan over low heat until smooth and runny.
Brush the strawberries with the strawberry jam to coat them.
Before serving, refrigerate the cheesecake for at least 4 hours or overnight.
Indulge in the timeless delight of homemade strawberry cheesecake! Creamy, delicious layers of cheesecake meet fresh, tangy strawberries on a buttery graham cracker crust. Impress guests or treat yourself to this classic dessert, perfected from scratch.
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