Preheat oven to 325°F (160°C).

In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture into the bottom of a 9-inch springform pan.

Bake for 10 minutes, then remove and let cool.

2. Make the Cheesecake Filling

Beat softened cream cheese until smooth.

Add sugar and mix until creamy.

Beat in eggs one at a time.

Mix in vanilla extract, sour cream, and melted white chocolate until fully combined.

Pour the batter over the cooled crust and smooth the top.

3. Bake the Cheesecake

Place the pan on a baking sheet and bake for 50–60 minutes, or until edges are set and center is slightly jiggly.

Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.

Remove and let cool completely, then refrigerate for at least 4 hours or overnight.

4. Prepare the Strawberry Topping

In a saucepan, combine strawberries, sugar, cornstarch, water, and lemon juice.

Cook over medium heat, stirring until thickened (about 8–10 minutes).

Let cool completely before spreading over the chilled cheesecake.

5. Assemble and Serve

Spread the cooled strawberry topping evenly over the cheesecake.

Optionally, garnish with extra fresh strawberries or white chocolate shavings.

Slice and serve chilled.

Serving and Storage Tips