Preheat the oven to 350 degrees. Line an 8x8 baking pan with foil and spray with baking spray.
To make the crust, mix the flour, brown sugar, salt and cinnamon together in a medium bowl. Add the butter and mix until crumbly, but combined. Press the crust into the bottom of the pan in an even layer. Bake for 8-10 minutes until the crust is lightly browned.
To make the cheesecake filling, beat the cream cheese and sugar in a large bowl with a hand mixer until smooth. Add the eggs one at a time and then the vanilla. Set the cheesecake filling aside.
To make the streusel, mix the brown sugar, flour, cinnamon and oats until combined, but crumbly.
Pour the cheesecake over the crust. Dollop the strawberry preserves over the cheesecake. Use a knife or skewer to swirl the preservers into the cheesecake*. Sprinkle the streusel topping over the cheesecake.
Bake for 40-50 minutes or until a clean knife inserted in the middle of the pan comes out mostly clean. Transfer the pan to a wire rack to cool for 30 minutes. Transfer to the refrigerator to set the bars for at least four hours or preferably overnight. Cut the bars into squares and serve.