Heat oven to 350 degrees. Line an 8-inch baking pan with parchment paper, leaving overhang on two sides, and lightly mist with baking spray.

Combine the melted butter with the graham cracker crumbs in a small bowl and mix until combined. Pour into the prepared pan and press firmly into an even layer. Bake for 8 minutes to firm the crust.

While the crust bakes, combine the softened cream cheese and sugar in a large bowl. Use a hand or stand mixer on medium speed and whip until fluffy and combined, about one minute. Add the lemon juice, milk, and vanilla extract and stir until smooth, about 30 seconds. It is fine if there are a few small lumps from the cream cheese. Add the large egg and stir on low speed until just combined — do not overmix.

Pour the cheesecake mixture over the baked crust. Dollop the strawberry jam or strawberry sauce over the top and swirl gently with a toothpick or skewer.

Bake for 30 minutes, until the center is just set. Let cool completely on a wire rack, then refrigerate for at least two hours before slicing and serving.