Preheat your oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper, then wrap the base with aluminum foil to prevent water seepage. Set aside.

In a medium bowl, mix together graham cracker crumbs, 1 tablespoon granulated sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the prepared springform pan to create an even crust.

In a separate bowl, combine the all-purpose flour, brown sugar, granulated sugar, cornstarch, and cinnamon. Stir in the melted butter until the mixture is crumbly, then set it aside.

Using a stand mixer, beat the softened cream cheese and superfine sugar until smooth and creamy. Add sour cream and vanilla extract, mixing until fully incorporated. Then, add in the eggs one at a time, mixing after each addition until smooth.

Pour the cheesecake mixture onto the prepared crust, smoothing the top. Gently swirl in the strawberry preserves with a knife for a marbled effect.

Sprinkle the crumble topping evenly over the cheesecake.

Carefully place the springform pan into a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the side of the springform pan. Bake for 85-90 minutes, or until the edges are set and the center still has a slight jiggle.

Once baked, turn off the oven and crack the door open, allowing the cheesecake to cool slowly for about an hour. Transfer the cheesecake to a wire rack to cool completely before chilling in the fridge for at least 4 hours, preferably overnight for the best texture.

Before serving, whisk together the confectioners' sugar and whole milk until smooth. Drizzle the glaze over the chilled cheesecake for an elegant touch.