You will most likely print this recipe to keep in your favorites stash. With a satisfying crunch to the crust and plenty of PB&J flavor and chocolate chips in the filling, it was a test kitchen favorite.
Preheat oven to 350°. For crust, in a medium bowl, stir together crushed graham crackers, melted butter and 2 tablespoons sugar. Press graham cracker mixture onto bottom and 1 inch up sides of a 9-inch springform pan.
For filling, in a large mixing bowl, beat cream cheese with a mixer on medium until light and fluffy, about 30 seconds. Beat in peanut butter, 3/4 cup sugar, the vanilla and salt until combined. Stir in eggs. Stir in chocolate chips. Pour filling into crust-lined pan. Place springform pan in a shallow baking pan.
Bake until a 2-inch area in the center jiggles slightly when pan is gently shaken, 50 to 55 minutes. (Center may appear darker.)
Cool in pan on a wire rack 15 minutes. Using a small sharp knife, loosen crust from sides of pan; cool 30 minutes. Remove sides of pan; cool cheesecake completely. Cover and chill at least 4 hours or overnight before serving.
In a medium bowl, microwave jam until melted, stirring once, about 45 seconds. Add strawberries; toss to coat. Spoon over cheesecake.