Preheat the oven to 325°F (160°C).

In a bowl, combine graham cracker crumbs, brown sugar, and a pinch of salt.

Stir in melted butter until the crumbs are evenly coated.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then set aside to cool.

Beat cream cheese until smooth and fluffy.

Add sugar and salt, mixing until combined.

Blend in sour cream, lemon juice, and vanilla.

Add egg yolks one at a time, then mix in the whole eggs on low speed. Avoid overmixing to keep the batter airy.

Pour the filling over the cooled crust.

Place the springform pan on a baking sheet and bake for about 55–60 minutes, until the center is just set.

Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour. This prevents cracks.

Remove, cool completely, then refrigerate for at least 4 hours or overnight.

In a saucepan, combine strawberries, sugar, salt, jam, and lemon juice.

Cook on medium heat for 5–6 minutes until the berries release juices and thicken slightly.

Cool completely before spreading over the chilled cheesecake.