Preheat oven to 350° F.
In a food processor, process cookies until sand-like consistency. Add melted butter and blend until well combined. Press crushed cookies into a 9-inch tart pan with a removable bottom. Bake 10 minutes. Remove tart shell from oven and let it cool while you make the filling.
Reduce the oven temperature to 325° F.
Beat cream cheese on medium speed in the bowl of a stand mixer (you can also use a hand-held mixer) until light a fluffy, about 3-4 minutes. Add the sugar and beat for another 3 minutes.
Add flour, sour cream, and vanilla and beat 2 more minutes. Finally add the heavy cream and egg and beat until ingredients are well combined and batter is light, about 2-3 minutes.
Pour batter into the prepared tart pan.
In a small bowl, mix the berry preserved until smooth. Carefully place drops of the preserves over the batter. With a toothpick or wooden skewer, gently swirl the preserves to create a marble effect. For a heart look, pass the toothpick through the center of each drop.
Bake cheesecake for 18-24 minutes. Keep an eye on it so the top doesn't brown too much.
Remove from oven and let the cheesecake cool completely before placing it in the refrigerator.
Chill for at least 4 hours. Once your cheesecake has cooled and set, remove from tart pan (leave the bottom on) and serve!