Preheat the oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well blended.

Add the sour cream and mix until smooth and creamy.

Pour the cream cheese mixture over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake for 50-60 minutes, or until the center is set but still slightly jiggly.

Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Remove the cheesecake from the oven and let it cool to room temperature.

Once cooled, refrigerate for at least 4 hours, preferably overnight.

Before serving, heat the strawberry preserves in a small saucepan over low heat until melted.

Stir in the sliced strawberries until well coated.

Spoon the strawberry mixture over the top of the cheesecake. Slice and serve chilled.