Preheat oven to 350 degrees.  Mix graham cracker crumbs, melted butter and 1 tbsp of sugar.  Place in a 13x9 pan and spread to form an even layer.   Press firmly with a spatula; set aside.

Place room temperature cream cheese in a large bowl and using a electric mixer whip until light and fluffy.  Next add sugar and mix well.  Add eggs and vanilla and whip until well combined and the mixture is smooth.  Pour over graham cracker crust.

Place the strawberry preserves in a small bowl and microwave for 10-15 seconds, just enough to make it a bit runny.   Next drop spoon full of strawberry preserve onto cheesecake batter.   Take a knife, and without touching the bottom, pull it though the strawberry preserves to make swirls throughout the crust.  Place in preheated oven and bake for 30 minutes.   Remove from oven and allow to cool for at least 4 hours before cutting into bars.