Prepare the Oven and Pan: Preheat the oven to 300°F (150°C). Wrap the bottom of a 9-inch (23-cm) springform pan with two layers of foil to prepare it for the water bath.
Make the Graham Cracker Crumbs: Place the graham crackers in a food processor and pulse for about 1 minute, until fine crumbs form. Alternatively, place them in a large bag and crush them thoroughly with a rolling pin.
Combine the Crust Mixture: Add the melted butter to the graham cracker crumbs and pulse again until the crumbs are evenly coated. If working by hand, mix the crushed crackers and melted butter until well combined.
Form the Crust: Press the buttered crumbs firmly and evenly over the bottom of the prepared springform pan. Set the crust aside.
Cream the Cheese: Place the softened cream cheese in a mixer bowl and beat on medium-high speed for 8 to 10 minutes, until exceptionally creamy and smooth. Scrape down the sides of the bowl frequently so all the cream cheese blends evenly.
Build the Cheesecake Batter: Add the sugar, sour cream, eggs, vanilla extract, and cornstarch to the cream cheese. Beat again on medium-high speed for 3 to 4 minutes, scraping down the sides halfway through, until the batter is smooth and uniform.
Add the Strawberries: Using a spatula, gently fold the diced fresh strawberries and strawberry preserves into the cheesecake batter by hand.
Fill the Pan: Transfer the finished cheesecake batter into the prepared springform pan and smooth it as needed.
Prepare the Water Bath: Place the springform pan inside a larger baking pan or on a baking sheet, then fill the larger pan with water. The water can also be added after placing the pan in the oven.
Bake the Cheesecake: Bake at 300°F (150°C) for 2 hours to 2 hours 20 minutes, until the edges are set while the center remains slightly wobbly.
Cool Slowly: Turn off the oven and prop the door open with a wooden spoon. Allow the cheesecake to cool slowly inside the oven for a few hours.
Chill Until Set: Once cooled, transfer the cheesecake to the refrigerator and chill overnight, or for at least 6 to 8 hours, until fully set.
Transfer the Cheesecake: When ready to serve, remove the springform pan and carefully transfer the cheesecake onto a cake stand.
Whip the Cream: Combine the chilled heavy cream, vanilla extract, and confectioners’ sugar in a large mixing bowl. Whisk on high speed for 3 to 4 minutes, until stiff peaks form.
Prepare the Piping Bag: Transfer the whipped cream into a pastry bag fitted with a star tip; the original recipe uses Ateco tip #847.
Decorate the Cheesecake: Pipe dollops of whipped cream over the chilled cheesecake and garnish with fresh strawberries or chocolate-covered strawberries.
Prepare Chocolate Strawberries: Make the chocolate-covered strawberries on the day you plan to serve the cheesecake, using the 10 strawberries and 1 cup of chocolate melts. Follow the source recipe’s chocolate-strawberry decorating tutorial for the preparation method. Add the Finishing Touches: Serve the decorated cheesecake with the remaining ½ cup of strawberry preserves as desired.
