Preheat oven to 325°F (160°C). Combine graham cracker crumbs and melted butter. Press into a springform pan and bake for 10 minutes. Let cool.

In a mixing bowl, beat cream cheese and granulated sugar until smooth. Add vanilla and heavy cream, mixing until fluffy.

If using gelatin, dissolve it in warm water and stir into the cream cheese mixture.

Pour half of the cream cheese filling over the crust. Swirl in half of the strawberry jam and add sliced strawberries.

Add the remaining filling, swirling in the rest of the jam. Chill for at least 6 hours.

Pipe whipped cream on top and garnish with whole strawberries and extra strawberry sauce.

Slice with a warm knife and serve chilled.