Preheat your oven to 350°F. Line the bottom of a 7-inch springform pan with parchment paper and wrap two pieces of aluminum foil around the base to prevent water from seeping in.

In a medium mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until it resembles coarse sand. Press this mixture firmly into the bottom of your prepared springform pan.

In a small bowl, mix together the flour, brown sugar, granulated sugar, cornstarch, and cinnamon. Add the melted butter, stirring until you achieve a crumbly texture. Set aside.

In a stand mixer, beat the softened cream cheese and superfine sugar until perfectly smooth. Mix in the sour cream and vanilla extract. Add the eggs, one at a time, mixing until incorporated. Pour the cheesecake filling onto the crust and gently swirl in the strawberry preserves with a knife. Sprinkle the crumble mixture generously on top.

Place the springform pan into a roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake for 85-90 minutes, or until the edges are set and the top has a lovely golden hue.

Remove the cheesecake from the oven. Allow it to cool on a wire rack for at least an hour before transferring it to the fridge. Chill for at least 4 hours or overnight for best results.

Whisk together the confectioners’ sugar and whole milk in a small bowl until smooth. Drizzle this over the chilled cheesecake for an extra touch of sweetness.