Preheat your oven to 325°F and prepare a 9-inch springform pan by greasing the sides and bottom.

Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the texture resembles wet sand.

Press the graham cracker mixture firmly and evenly into the bottom of the prepared springform pan, creating a compact base layer.

Beat the softened cream cheese with an electric mixer until completely smooth and fluffy, about 2-3 minutes.

Add sugar to the cream cheese and continue beating until well combined and creamy.

Add eggs one at a time, beating well after each addition but avoiding overmixing.

Mix in vanilla extract and heavy cream until the filling is smooth and homogeneous.

Pour the cream cheese filling over the prepared crust, spreading it evenly and smoothing the top surface.

Bake the cheesecake for 45-55 minutes until the edges are set but the center still has a slight jiggle when gently shaken.

Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for one hour.

Remove from oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Prepare the strawberry topping by warming the strawberry preserves with water until slightly thinned.

Arrange fresh strawberry slices over the chilled cheesecake surface in your desired pattern.

Drizzle or spread the warmed strawberry preserves over the fresh strawberries, creating a glossy coating.

Make the crumble topping by combining flour, brown sugar, and salt in a bowl.

Cut cold butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

Sprinkle the crumble mixture generously over the strawberry layer.

Place the cheesecake under the broiler for 2-3 minutes, watching carefully, until the crumble turns golden brown.

Return the cheesecake to the refrigerator for at least 30 minutes to set the topping before serving.

Run a knife around the edge of the springform pan before releasing the sides for clean removal and beautiful presentation.