Combine graham cracker crumbs and melted butter in a bowl. Mix until evenly coated and press the mixture firmly into the bottom of the pie dish to form an even crust. Chill in the refrigerator for 10 minutes to set.
200 g graham cracker crumbs, 100 g unsalted butter
In a large mixing bowl, beat softened cream cheese, granulated sugar, and vanilla extract with a hand mixer until smooth and creamy, about 2-3 minutes. The mixture should be free of lumps and slightly fluffy.
400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract
In a separate chilled bowl, whip the heavy cream with a hand mixer on medium-high speed until stiff peaks form, about 3-4 minutes. The cream should hold its shape when lifting the beaters.
250 ml heavy cream
Gently fold the whipped cream into the cream cheese mixture using a spatula. Mix just until combined, creating a light and airy filling.
400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract, 250 ml heavy cream
Pour the filling over the prepared crust and spread evenly using a spatula. Smooth the top and then chill in the refrigerator for at least 2 hours or until set.
400 g cream cheese, 100 g granulated sugar, 1 tsp vanilla extract, 250 ml heavy cream
Just before serving, arrange sliced strawberries over the top of the chilled cheesecake. Warm the strawberry jam slightly and drizzle over the strawberries for glossy finishing touch.
300 g fresh strawberries, 2 tbsp strawberry jam
