Press into the bottom of a 9-inch springform pan. Bake for 10 minutes. Let cool.
2. Make the Cheesecake Filling:
Beat cream cheese and sugar until smooth and fluffy.
Add melted white chocolate and beat until combined.
Add eggs, one at a time, mixing on low speed.
Stir in vanilla and sour cream.
Pour over the crust.
3. Bake:
Place springform pan in a water bath (wrap bottom in foil).
Bake at 325°F (160°C) for 55–65 minutes, or until the center is just set.
Cool in oven with door slightly open for 1 hour.
Refrigerate at least 4 hours or overnight.
4. Make the Strawberry Topping:
In a saucepan, combine strawberries, sugar, and lemon juice.
Cook over medium heat until soft and syrupy (5–7 minutes).
Optional: Add cornstarch slurry and stir until thickened.
Cool completely, then spoon over chilled cheesecake.
✨ Tips:
Garnish with white chocolate curls or whole strawberries.
For a prettier swirl, drop spoonfuls of strawberry puree on top before baking and swirl with a knife.
Want to make it no-bake? Let me know — I can adapt this recipe!
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