1Heat oven to 325ºF. Mix cracker crumbs, 1/4 cup sugar and the butter. Press evenly in bottom and 2 inches up side of springform pan, 9x3 inches. Bake 5 minutes.
2Microwave hot fudge sauce as directed on jar until hot. Pour hot fudge sauce over crust; spread evenly.
3In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Gradually beat in 1 1/3 cups sugar and the vanilla until smooth. Beat in eggs, one at a time. Pour over hot fudge sauce.
4Bake cheesecake 55 to 65 minutes or until set; cool 15 minutes. Run metal spatula along side of cheesecake to loosen. Cover and refrigerate at least 8 hours. Spread melted strawberry preserves over cheesecake. Cover and refrigerate any remaining cheesecake.