Preheat oven to 350 degrees and line a 9x13 baking dish with foil or spray with cooking spray.
In a medium bowl, combine graham cracker crumbs, butter, and brown sugar.
Press firmly onto the bottom of the baking dish.
In a medium bowl, beat the cream cheese, 1/2 cup sugar, and vanilla until well combined.
Add the eggs one at a time, mixing until just combined.
Pour cream cheese mixture over graham cracker crust.
Place jam in a small resealable bag and snip off the corner with scissors.
Pipe lines of jam lengthwise.
Take a knife and make lines going the opposite direction, pulling the jam down in vertical lines.
Bake 50-60 minutes or until center is set.
Let cheesecake cool on a wire rack and then transfer to the fridge to chill for at least 6 hours.
Cut chilled cheesecake into squares and top with sliced strawberries.