Preheat oven to 350°F. Line a 13×9-inch baking pan with foil, leaving overhang on the sides, and lightly grease.

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the prepared pan. Bake for 8–10 minutes and set aside.

Melt white chocolate morsels in a heatproof bowl over simmering water, stirring until smooth. Remove from heat and let cool slightly.

Beat cream cheese until smooth and creamy. Gradually add sugar, mixing well.

Add eggs one at a time, mixing just until combined. Stir in vanilla extract.

Add melted white chocolate to the batter and mix until smooth.

Microwave strawberry preserves for 1–1½ minutes, stirring every 30 seconds, until pourable.

Spoon half of the cheesecake batter over the crust. Drizzle half of the strawberry preserves over the batter.

Spoon remaining cheesecake batter over the top, leaving gaps. Drizzle with remaining strawberry preserves and gently swirl with a knife to create an “earthquake” effect.

Bake for 30–35 minutes, until edges are set and center is slightly jiggly.

Turn off oven and let cheesecake sit inside with the door cracked open for 1 hour.

Remove from oven, run a knife around edges, cover, and refrigerate for at least 8 hours or overnight.

Lift out, slice into bars, and garnish as desired before serving.