Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture looks like wet sand. Press this mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Place the pan in the freezer for 15 minutes to set.

Whip the Cream: In a chilled bowl, beat the heavy whipping cream until stiff peaks form. Set this aside in the refrigerator.

Mix the Filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar, sour cream, lemon juice, and vanilla extract. Beat until creamy and well combined.

Fold it Together: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Fill the Pan: Pour the filling over the prepared crust. Smooth the top and cover tightly with plastic wrap. Refrigerate for at least 6 hours, preferably overnight.

Prepare the Topping: Toss the sliced strawberries with the strawberry jam in a small bowl.

Assemble and Serve: Run a thin knife around the edge of the pan before releasing the springform ring. Top with the glazed strawberries and serve immediately.