Preheat the Oven:
Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it lightly or lining it with parchment paper to prevent sticking.
Make the Crust:
In a medium bowl, combine the crushed graham crackers, melted butter, and refined sugar. Mix until everything is well combined and the texture resembles wet sand. Press the mixture firmly into the bottom of the prepared pan to form a smooth, even crust. Bake in the preheated oven for 8-10 minutes, then remove from the oven and let cool.
Prepare the Filling:
In a separate large bowl, beat the softened cream cheese until smooth and creamy. Add the melted white chocolate, powdered sugar, and vanilla extract. Mix until fully combined.
Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to incorporate all the ingredients. Gently fold in the chopped fresh strawberries.
Assemble and Bake:
Pour the cheesecake mixture into the cooled graham cracker crust, spreading it out evenly. Bake for 45-50 minutes or until the center is set but still slightly wobbly. Turn off the oven and let the cheesecake cool inside for 1 hour. Afterward, remove from the oven and allow it to cool completely at room temperature.
Top with Strawberries and White Chocolate:
Once the cheesecake has cooled, top it with fresh chopped strawberries. Drizzle the melted white chocolate chips over the top for a decadent finishing touch.
Chill and Serve:
Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly. Once chilled, slice and serve this creamy, rich cheesecake for a perfect dessert experience!
