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In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined. Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to set while you prepare the filling.
In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy. Add the lemon juice, lemon zest, and vanilla extract, and beat until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the filling over the chilled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or until the cheesecake is set.
Before serving, arrange the sliced strawberries on top of the cheesecake and drizzle with the warmed strawberry jam.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 320 kcal | Servings: 12 servings
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