Preheat the oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper and wrap the base with aluminum foil to prevent water from seeping in during the water bath.

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined. Press the mixture firmly into the bottom of the pan, creating an even layer.

In another mixing bowl, combine flour, brown sugar, granulated sugar, cornstarch, and cinnamon. Stir in the melted butter until crumbly. Set it aside for topping later.

In a large mixing bowl, beat the softened cream cheese and superfine sugar together until smooth and creamy, about 3-4 minutes.

Mix in the sour cream and vanilla extract, then add the eggs one at a time, mixing on low until just combined.

Pour the cheesecake filling on top of the crust. Gently swirl in the strawberry preserves.

Sprinkle the crumble mixture over the top.

Place the springform pan inside a roasting pan. Carefully fill the roasting pan with hot water halfway up the sides of the springform pan.

Bake in the preheated oven for 85-90 minutes, or until the edges are set and the middle still has a slight jiggle.

Once done, turn off the oven, crack the door, and let the cheesecake cool for about an hour. Then transfer to a wire rack and chill in the refrigerator for at least 4 hours or overnight.

Whisk together the confectioners’ sugar and milk until smooth. Drizzle over the cheesecake just before serving.