Directions:
• Preheat your oven to 325°F (165°C).
• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
• Turn off the oven and let the cheesecake cool gradually inside for about an hour.
• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.
