Directions:

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes.
In a large mixing bowl, beat the cream cheese, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.
Pour half of the cream cheese mixture over the crust, spreading evenly. Layer half of the sliced strawberries over the cream cheese mixture.
Add the remaining cream cheese mixture over the strawberries, spreading evenly. Top with the remaining sliced strawberries.
Warm the strawberry jam slightly in the microwave and drizzle over the top of the cheesecake.
Refrigerate the cheesecake for at least 4 hours, or until set.
Garnish with lemon zest before serving.
Prep Time: 20 minutes | Total Time: 4 hours 20 minutes
Kcal: 420 kcal | Servings: 12 servings