Start by preheating your oven to 325°F (163°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8–10 minutes, then let cool.

For the filling, beat the softened cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted white chocolate, ensuring the mixture is well combined. Finally, gently fold in the heavy cream.

Pour the filling over the cooled crust, spreading it evenly. Bake for 50–60 minutes, or until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool gradually to prevent cracking.

Once cooled, chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight. Before serving, top with sliced strawberries and brush them with the warmed strawberry jam for a glossy finish. Slice, serve, and enjoy!