Try this for the creamy-smooth consistency of many classic cheesecakes. The strawberries add a splash of color. If you prefer, simply slice them or another fruit, such as peaches, or use a different berry, and spoon over individual servings.
Using an electric mixer (preferably a large stand model), blend the cream cheese on medium until smooth, scraping down the sides of the bowl several times. Add the sugar, about a third at a time, mixing thoroughly after each addition. Be careful not to overbeat; you don’t want to beat air into the cake. In a separate bowl, whisk the eggs and yolk until blended. Add the eggs, one half-portion at a time, to the cream cheese mixture and beat until smooth. Add the cream, sour cream, vanilla, and lemon extract and beat until evenly combined, scraping down the sides of the bowl. Pour the batter into the pan. Place the pan in the center of a 16-inch-long piece of aluminum foil. Fold the foil snugly up and around the sides of the pan. Bake on the center oven rack for 55 to 65 minutes. Do not open the oven door at any point during the baking! When done, the cake will be higher at the edges than in the center, and the top (except the center) will have a dull (not shiny) finish. Turn off the heat, slide the oven rack and cake out about halfway, and let the cake cool for 1 hour. Remove the cake from the oven and cool to room temperature. Cover with foil and refrigerate the cake, in the pan, overnight.
Put the strawberry preserves into a bowl and stir briskly to smooth. Spoon about ⅓ cup of the preserves onto the cake, smoothing to cover. On top, arrange sliced berries, cut side down; brush the remaining preserves over the berries to make them glisten. Remove the foil and sides, slice, and serve.