1. Preheat your oven to 325°F. Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan to form the crust.
3. Bake the crust for 10 minutes, then set aside to cool completely.
4. In a small saucepan, combine sliced strawberries and honey. Cook over medium heat until the strawberries are soft and the mixture has thickened slightly, about 10 minutes. Set aside to cool.
5. In a large mixing bowl, beat the cream cheese with 1 cup sugar and vanilla extract until smooth and creamy.
6. Add the eggs, one at a time, mixing well after each addition. Stir in the heavy cream until fully incorporated.
7. Pour half of the cream cheese mixture over the cooled crust. Gently spoon half of the strawberry mixture over the top.
8. Repeat the layers with the remaining cream cheese and strawberry mixtures, swirling with a knife for a marbled effect.
9. Bake the cheesecake for 55-60 minutes or until the edges are set but the center still jiggles slightly.
10. Turn off the oven and leave the cheesecake inside with the door ajar for another hour to prevent cracking.
11. Once cooled, spread strawberry jam over the top of the cheesecake and sprinkle with crushed freeze-dried strawberries for extra crunch.
12. Refrigerate the cheesecake for at least 4 hours or overnight before serving.

This cheesecake reminds me of the patience my abuela taught me in the kitchen — the art of waiting for flavors to meld and develop. Trust me, the wait is worth it!