Crust:

Preheat the oven to 375°F (190°C) and line a springform baking pan with parchment paper. Set aside.

In a medium bowl, mix together the graham cracker crumbs, granulated sugar, cinnamon, and melted butter until well combined.

Press the mixture into the bottom and up the sides of the prepared pan.

Bake for 8-10 minutes, then let it cool completely before adding the filling.

Crumble:

In a small bowl, mix together the flour, cornstarch, sugars, and cinnamon until combined.

Add in the melted butter and mix until the crumble is evenly coated.

Set aside in the fridge until ready to use.

Filling:

Preheat the oven to 450°F (232°C).

In a large bowl, beat together the cream cheese, sugar, and flour for about 2 minutes until smooth and well combined. Do not over-whip.

Add the eggs one at a time, making sure to scrape the bottom and sides of the bowl after each addition.

Mix in the sour cream, vanilla extract, and lemon juice until fully incorporated.

Pour the filling onto the prepared crust.

Place spoonfuls of strawberry preserves across the top of the mixture and swirl into the batter using a knife or toothpick.

Sprinkle the crumble mixture on top of the filling, gently pressing it into the batter.

Bake at 450°F for 8 minutes. Without opening the oven, reduce the temperature to 200°F (93°C) and bake for an additional 50 minutes.

Turn off the oven (do not open the door!) and leave the cheesecake in the oven for 1 hour.

Remove the cheesecake from the oven and allow it to cool at room temperature for 2 hours.

Cover with foil and refrigerate for at least 6-8 hours before removing from the pan and serving.