Step 1

Place 2 pounds cream cheese in the bowl of a stand mixer (or large bowl if using an electric mixer). Place 4 large eggs on the counter and let both sit at room temperature until the cream is softened, about 1 hour.

Step 2

Arrange a rack in the middle of the oven and heat the oven to 325°F. Coat a 9-inch springform pan with cooking spray.

Step 3

Melt 1 stick unsalted butter in the microwave or on the stovetop. Break up 8 ounces (about graham crackers into large pieces with your hands and place in a food processor fitted with the blade attachment. Pulse until the crackers for fine crumbs, about 24 (1-second) pulses. With the motor running, slowly stream the melted butter in through the feed tube and process until the mixture looks like wet sand, about 30 seconds.

Step 4

Transfer the the mixture into the springform pan. Use the bottom of a measuring cup or the smooth bottom of a glass to press the mixture evenly into the bottom and about 1 inch up the sides. Refrigerate while you make the filling.

Step 5

Beat the cream cheese with the paddle attachment on medium-low speed until smooth, 1 to 2 minutes. Beat in the eggs 1 at a time, waiting until each egg is fully incorporated and scraping down the sides of the bowl as needed before adding the next. Gradually add 1 cup granulated sugar and beat on medium-low speed for 2 minutes. Add 3/4 cup whole milk and 1 teaspoon vanilla extract and stir by hand until just combined.

Step 6

Pour into the crust and smooth out the top. Place the springform pan in a roasting pan. Being careful not to splash any water onto the cheesecake, pour enough boiling water into the roasting pan until it goes halfway up the sides of the springform pan.

Step 7

Bake until cheesecake is just set at the edges but still jiggles in the center (it will firm up after chilling), 1 hour 5 minutes to 1 hour 10 minutes. Remove the cheesecake from the water bath and place on a wire rack. Let cool for 30 minutes. Loosely cover with plastic wrap or aluminum foil and refrigerate until chilled, at least 4 hours or up to overnight.

Step 8

Place 1/2 cup strawberry preserves and 1 teaspoon water in a small saucepan and whisk constantly over medium heat smooth. Remove the saucepan from the heat.

Step 9

Trim 1 pound fresh strawberries and halve them (or quarter if large). Run a butter knife around the edges of the cheesecake. Unclip and remove the sides of the pan. Pile the strawberries on top of the cheesecake. Generously spoon or brush the strawberry glaze over the strawberries.