Pour half of this creamy, lemon-infused cheese mixture over the prepared graham cracker crust in your springform pan.
Warm the strawberry jam slightly – this can be done in the microwave or in a small saucepan over low heat.
The goal is to get the jam just warm enough to spread easily without becoming too runny.
Carefully spread the warm strawberry preserves over the lemon cream cheese layer, being careful to keep the layers well separated.
After the strawberry jam layer is applied, pour the remaining half of the lemon cream cheese mixture over the top
Bake for 40 minutes. Allow to cool for 15 minutes, then place in the refrigerator for 4 hours.
For the glaze, mix strawberry jam and water; heat until a smooth mixture forms.
Allow to cool slightly and pour over the hardened cheesecake.
Arrange the sliced strawberries on top, add whipped cream and garnish with lemon peel curls.
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