Preheat oven to 325°F (163°C)
Line the bottom of a 9-inch springform pan with parchment paper
In a bowl, mix crushed graham crackers with melted butter until combined
Distribute the crust evenly along the bottom of the pan. Press firmly to form a compact layer using the back of a spoon
Place the crust in the freezer while preparing the filling
In a large bowl, beat cream cheese and sugar until smooth and creamy
Add vanilla extract and eggs one at a time, mixing on low speed after each addition only until blended
Stir in sour cream until just combined
Pour half the batter over the crust
Dollop ¼ cup strawberry preserves and a spoonful of melted chocolate chips into the batter
Use a knife to gently swirl the mixtures together
Repeat with the remaining batter, preserves, and chocolate for the second layer
Smooth the top and refrigerate for at least 4 hours before serving
Melt semi-sweet chocolate chips in the microwave or on the stovetop
Drizzle the melted ganache over the chilled cheesecake