Mix graham crumbs, sugar, and melted butter until combined.
Press firmly into the bottom of a 9-inch (23 cm) springform pan.
Bake for 8–10 minutes, then set aside to cool.
2. Melt the white chocolate
Gently melt white chocolate in a double boiler or in the microwave (20-second bursts, stirring between each).
Set aside to cool slightly.
3. Make the cheesecake filling
Beat cream cheese and sugar together until smooth and creamy.
Add eggs, one at a time, beating on low speed after each addition.
Mix in vanilla, sour cream, and finally the melted white chocolate until just combined.
Pour mixture over the crust.
4. Bake
Place the pan in a larger roasting pan and pour hot water halfway up the sides (water bath for a smooth, crack-free cheesecake).
Bake for 55–65 minutes, or until edges are set and center is slightly jiggly.
Turn off oven, crack the door open, and let it cool slowly inside for 1 hour.
Chill in the refrigerator for at least 4 hours or overnight.
5. Make the strawberry topping
In a saucepan, combine strawberries, sugar, and lemon juice over medium heat.
Cook until strawberries break down and mixture thickens slightly (5–7 minutes).
Stir in cornstarch slurry if you want a thicker sauce.
Let it cool completely.
6. Assemble & serve
Spoon the strawberry topping over the chilled cheesecake.
Garnish with white chocolate curls or fresh strawberry slices for a beautiful finish. 🍓🤍
✨ Ashley’s Tip
For a swirled effect, drop spoonfuls of strawberry sauce over the cheesecake batter before baking and swirl with a knife — it looks gorgeous and tastes divine!
Would you like me to give you a no-bake version too? (It’s just as creamy and perfect for summer days!)
