Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 cup of sweetened shredded coconut with 1 tablespoon of sugar and 1 beaten egg. Mix until well combined and moist. Press this mixture firmly into the bottom of a greased 9-inch springform pan, ensuring it’s evenly spread. Bake for 15-20 minutes or until the crust turns golden brown, then set aside to cool.

While the crust cools, prepare the cheesecake filling. In a large bowl, blend 8 ounces of softened cream cheese with ½ cup of sour cream, 2 tablespoons of sugar, the juice and zest of one lemon, and 1 teaspoon of vanilla extract. Beat the mixture on medium speed until it’s smooth and creamy, ensuring there are no lumps. Gradually incorporate the 2 remaining large eggs, mixing well after each addition until fully combined.

Gently swirl in ¼ cup of strawberry jam into the cheesecake filling using a spatula. Pour this luscious filling over the cooled coconut crust, spreading it evenly with a spatula.

Place the filled springform pan into the preheated oven and bake for 30-35 minutes, or until the edges are set and the center is slightly wobbly when gently shaken.

Once baked, turn off the oven and crack the door open to let the cheesecake cool gradually inside for about 1 hour. Afterward, let it cool to room temperature before transferring it to the refrigerator. Chill for at least 4 hours or preferably overnight.

When ready to serve, remove the cheesecake from the springform pan. Decorate the top with halved or quartered fresh strawberries and any remaining strawberry jam. Slice into portions and enjoy.