• Step 1: Preheat your oven to 325°F (165°C). Grease a 9-inch springform pan and set it aside.
• Step 2: In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture evenly into the bottom of the prepared springform pan.
• Step 3: In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar, flour, and vanilla, mixing until well combined. Add the eggs one at a time, beating well after each addition.
• Step 4: Pour the cheesecake batter over the prepared crust. Bake for 55-60 minutes, or until the center is almost set. Turn off the oven and leave the cheesecake in the oven for an additional 1 hour, then remove it and let it cool completely on a wire rack.
• Step 5: In a small bowl, combine the sliced strawberries and strawberry preserves. Spread this mixture evenly over the cooled cheesecake.
• Step 6: Sprinkle the crumbled shortbread cookies over the top of the strawberry layer, creating a “crunch” topping.
• Step 7: Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.