Preheat the oven to 325°F. Grease a 9-inch round springform pan with baking spray and line with a parchment paper circle at the bottom (grease the parchment paper too).

In a large bowl, mix together the graham cracker crumbs, sugar and butter until a wet sandy texture is formed. Transfer to the prepared pan and press firmly into the bottom and sides of the pan.

Bake for 10 minutes, then let cool completely while you make the filling.

If you haven’t already, blend the freeze-dried strawberries with the sugar in a blender or food processor until the strawberries resemble a sandy texture.

In a bowl of a stand mixer fitted with a paddle attachment (or using a handheld electric mixer), beat the cream cheese, strawberry-sugar mixture and flour on low speed until creamy, about 1-2 minutes.

Add the greek yogurt and vanilla extract and beat until well combined, scraping down the sides of the bowl as needed.

Mix in the eggs one at a time, mixing on medium-low speed just until well combined.

Scrape down the sides of the bowl to ensure everything is well combined and give a quick mix again.

Pour the batter over the cooled crust.

Optionally, place the cheesecake into a 10-inch silicone pan and place both pans into a larger pan to create a water-bath. Fill the larger outer pan with hot sink water, so it comes halfway up the side of the silicone pan.

Bake the cheesecake in the center rack of the oven at 300°F for 1 hour 25 minutes until the edges are fully set and the center is ever-so-slightly jiggly. Then, turn off the oven, and let the cheesecake cool in the oven for 30 minutes (with the door closed). Open the oven door and let the cheesecake sit to cool in the oven for another 30 minutes.

Remove the cheesecake from the oven and set on a wire rack to cool completely, about 1-2 hours. Then, cover with foil and transfer to the fridge for 6-8 hours (or best overnight) to chill.

Place the strawberries and preserves in a medium pot and mix together. Bring to a simmer and cook over low heat for about 15 minutes, mixing occasionally.

Allow the mixture to cool completely (about 30 minutes), then set in the fridge until ready to serve the cheesecake.

Remove the cheesecake from the springform pan and set onto a serving plate. Spoon the strawberry topping over the cheesecake and enjoy immediately.