Preheat your oven to 350°F (175°C).
In a mixing bowl, combine crushed graham crackers and melted butter until the mixture resembles wet sand.
Press the graham cracker mixture into the bottom of a 9x13 inch baking dish to form an even layer.
In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
Add the vanilla extract and sour cream to the cream cheese mixture and beat until fully incorporated.
Spread the cream cheese mixture over the prepared crust in the baking dish.
Drizzle strawberry preserves over the cheesecake filling and swirl lightly with a knife.
Arrange sliced strawberries on top of the cheesecake mixture, pressing them slightly into the filling.
Bake for 30-35 minutes or until the center is set but slightly jiggly.
Allow the cheesecake to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours before serving.
