Preheat your oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.

In a medium bowl, mix crushed shortbread cookies with melted butter until combined. Press this mixture firmly into the bottom of the prepared springform pan to form the crust.

In a large mixing bowl, beat the softened cream cheese and granulated sugar until the mixture is smooth and creamy.

Add the sour cream and vanilla extract. Mix well.

Beat in the eggs, one by one, until just combined; be careful not to overmix.

Gently fold in the diced strawberries until evenly distributed.

Pour the cream cheese mixture over your crust in the springform pan.

Place the springform pan inside a large roasting pan. Pour hot water around it until it reaches halfway up the sides.

Bake in the preheated oven for about 50-60 minutes, or until the center is set but still slightly jiggly.

After baking, remove the cheesecake from the oven and allow it to cool in the water bath for about an hour.

Transfer the cheesecake to the refrigerator for at least 4 hours, or preferably overnight.

To finish, heat the strawberry preserves in a small saucepan until melted. Spread this over the top of the chilled cheesecake.

In a separate bowl, combine the crushed freeze-dried strawberries, crushed vanilla wafer cookies, and crushed frosted cereal. Sprinkle this mixture evenly over the cheesecake.

Slice and serve chilled for the best flavor and texture.