Prepare the Crust:
Preheat the oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs and melted butter until evenly moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan.
Bake for 8–10 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla extract and melted white chocolate until fully incorporated.
Bake the Cheesecake:
Pour the filling over the prepared crust.
Place the springform pan on a baking sheet and bake in the preheated oven for 50–60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Prepare the Strawberry Topping:
In a saucepan, combine the sliced strawberries and sugar. Cook over medium heat until the strawberries release their juices, about 5 minutes.
Stir in the cornstarch mixture and cook until the sauce thickens. Let cool completely.
Assemble the Cheesecake:
Once the cheesecake is completely cooled, spread the strawberry topping evenly over the top.
Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Garnish and Serve:
Before serving, garnish with whipped cream, white chocolate shavings, and fresh strawberries if desired.
