In a large mixing bowl, combine 4 cups of all-purpose flour, ½ cup of granulated sugar, 2 teaspoons of instant yeast, and 1 teaspoon of salt. Pour in 1 cup of warm milk and ¼ cup of melted butter. Mix until a soft dough forms, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Place the kneaded dough into a greased bowl, covering it with a clean kitchen towel. Allow it to rise in a warm spot for 1-2 hours, or until it has doubled in size.

In a medium-sized bowl, beat together 8 ounces of softened cream cheese, ½ cup of sugar, and 1 teaspoon of vanilla extract until smooth and creamy. Gently fold in 1 cup of finely chopped fresh strawberries and ¼ cup of strawberry jam.

Turn out the risen dough onto a floured surface and roll it into a 16x12-inch rectangle. Spread about ¼ cup of softened butter evenly over the dough. Mix ½ cup of brown sugar with 2 tablespoons of ground cinnamon and sprinkle over the butter. Then spread the cheesecake filling evenly on top.

Starting from a long edge, roll the dough tightly into a log. Cut the log into 12 even pieces, each about 1½ inches thick.

Arrange the cut rolls in a greased baking dish, leaving space between each. Cover the dish and let the rolls rise for another 30-45 minutes until they have nearly doubled in size.

Preheat your oven to 350°F. Pour ½ cup of heavy cream evenly over the rolls and bake for 25-30 minutes, or until golden brown.

While the rolls bake, prepare the frosting by beating together 4 ounces of softened cream cheese and ¼ cup of butter until fluffy. Gradually add 2 cups of powdered sugar along with 2 tablespoons of heavy cream and 1 teaspoon of vanilla extract.

Once baked, allow the rolls to cool in the pan for about 10 minutes. Frost with the cream cheese frosting, and top with graham cracker crumbs and any remaining fresh strawberries.