Preheat the oven to 325°F (160°C).
In a mixing bowl, combine graham cracker crumbs and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan.
In a large bowl, beat softened cream cheese with sugar until smooth.
Add eggs one at a time, mixing until fully combined after each addition.
Stir in vanilla extract until well combined.
Pour the cream cheese mixture over the prepared crust.
Bake for 50-60 minutes, or until set in the center.
Let the cheesecake cool for at least 1 hour at room temperature.
Refrigerate for at least 4 hours or overnight.
Before serving, top with sliced strawberries and a drizzle of strawberry preserves.
