Preheat the oven to 350F. Line an 8×8 baking dish with parchment paper and spray it with nonstick baking spray. Set aside.

In a large bowl, combine the graham cracker crumbs, brown sugar, and melted butter. Stir until the mixture resembles wet sand– about 30 seconds.

Transfer the crust into the prepared baking dish and pack it firmly into the bottom of the pan. Partially bake the crust for 5 minutes, then remove it from the oven to cool slightly while you make the filling.

Add the cream cheese and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream them together on medium speed until they are smooth and light– about 2 minutes.

Next, add the sour cream and pure vanilla extract and mix to combine. Lastly, add the eggs one at a time. Scrape down the sides of the bowl to ensure that everything is fully incorporated.

Pour the cheesecake layer on top of the par baked crust. Add spoonfuls of strawberry jam to the top of the cheesecake layer and swirl them into the cheesecake.

Bake for 30-35 minutes, or until the center is fully set and doesn’t jiggle when the pan is lightly shaken.

Allow the cheesecake to cool to room temperature (about 1 hour) and then transfer it to the fridge to cool completely (about 2 hours).

Slice and enjoy. Store any leftover bars in an airtight container in the fridge for up to three days.