1️⃣ Make the Crust:
In a medium bowl, combine the graham cracker crumbs with the melted butter, mixing until the crumbs are well-coated. Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Place the pan in the refrigerator while you prepare the cream cheese layer.

2️⃣ Prepare the Cream Cheese Layer:
In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth and creamy. Carefully fold in the whipped heavy cream using a spatula until fully combined and fluffy. Spread half of the cream cheese mixture evenly over the chilled crust in the springform pan.

3️⃣ Create the Strawberry Mousse Layer:
Gently spread the strawberry preserves over the cream cheese layer, ensuring an even distribution. Top with the remaining half of the cream cheese mixture, smoothing it out for an even surface. In a small bowl, combine the crushed freeze-dried strawberries with the vanilla wafer crumbs. Sprinkle this mixture over the top of the cheesecake, giving it a light, crunchy texture.

4️⃣ Add the Topping:
Garnish the top of the cake with fresh strawberries. For an extra decorative touch, you can slice some strawberries or leave them whole for a rustic look.

5️⃣ Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or until fully set, before removing the sides of the springform pan. Slice and serve chilled for the best flavor and texture.