Let’s get into the heart of it. Here’s how you make this beauty come to life:

1. Preheat your oven to 325°F. Grease a 9-inch springform pan with butter.
2. Mix the graham cracker crumbs, melted butter, and 3 tablespoons of sugar in a bowl. Press the mixture into the bottom of the pan for your crust.
3. Bake the crust for 10 minutes, then let it cool while you prepare the filling.
4. In a large bowl, beat the cream cheese and 1 cup of sugar until smooth and creamy. Stir in vanilla extract.
5. Add eggs one at a time, mixing on low speed until just blended. Pour in the sour cream and mix until combined.
6. Pour the cream cheese mixture over the cooled crust and smooth the top with a spatula.
7. Bake in the preheated oven for 50-60 minutes or until the center is set and slightly jiggly.
8. Let the cheesecake cool at room temperature, then refrigerate for at least 4 hours or overnight.
9. In a small saucepan, heat the strawberry preserves until melted. Stir in the fresh strawberries and cook for 2 minutes.
10. Once the cheesecake is chilled, spread the strawberry topping over it and sprinkle with crushed freeze-dried strawberries and pecans.