Preheat your oven to 350°F.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.

Bake for 8-10 minutes, then remove from the oven and let cool completely.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cream cheese mixture over the cooled crust.

Layer half of the sliced strawberries on top, then drizzle with half of the strawberry jam.

Repeat with the remaining cream cheese mixture, strawberries, and jam.

Cover and refrigerate for at least 4 hours, or overnight for best results.

To serve, carefully remove the sides of the springform pan. Slice and enjoy your Velvet Strawberry Cheesecake Delight!