Preheat oven to 325 degrees.

Place graham cracker crumbs, sugar and melted butter into a small bowl and combine.  

Press into a 9 or 10 inch springform pan.  

Bake for 8 minutes.  

Remove from oven and set aside to cool.

Place cream cheese into mixer bowl and beat with an electric mixer at medium speed until creamy.

Combine sugar and flour in a small bowl,add to cream cheese mixture and continue to beat until combined.  

With mixer running, add eggs one at a time, beating until incorporated.

Add vanilla and sour cream, beat 2 minutes, scraping down sides and bottom if necessary.

Pour over prepared crust.  

Bake for 50-55 minutes or until center is set.  

Remove from oven to wire rack to cool 1 hour.  

Run a knife around edge of cheesecake pan and remove sides.  

Refrigerated at least 4 hours before serving.

Meanwhile, prepare strawberry sauce.  

Add strawberries and preserves to a blender or food processor and pulse about 10-12 times.  

Pour into serving dish, cover and keep refrigerated until ready to serve.

To serve, slice cheesecake and top with strawberry sauce.