1-First, make the strawberry sauce. Combine 12 ounces of chopped strawberries, ¼ cup granulated sugar, ¼ cup water, and 1 tablespoon cornstarch in a saucepan over medium heat. Stir constantly while mashing the berries until the mixture thickens to a jam-like consistency, which takes about 5 minutes. Then, strain it through a fine mesh sieve to remove seeds and let it cool completely.

2-Next, prepare the graham cracker crust. Preheat your oven to 375°F and mix 1½ cups graham cracker crumbs, ⅓ cup granulated sugar, and 6 tablespoons melted salted butter until crumbly. Press this evenly into the bottom of a 10-inch springform pan and bake for 7-8 minutes. Let it cool while you move on.

3-Now, for the filling, reduce the oven temperature to 325°F and melt 8 ounces of white chocolate gently, either in the microwave or using a double boiler, then cool it slightly. In a mixing bowl, beat 32 ounces of room-temperature cream cheese and ⅔ cup granulated sugar at medium speed until creamy. Add ½ cup sour cream and 2 tablespoons all-purpose flour on low speed, scraping the sides as needed.

4-Add 4 slightly beaten large eggs one at a time on low speed, scraping the bowl after each addition until just mixed. Stir in 2 teaspoons vanilla extract and the melted white chocolate at low speed. For assembly, pour half the batter over the cooled crust, dollop about 3 tablespoons of strawberry sauce on top, then add the remaining batter and another 3 tablespoons of sauce. Use a knife to swirl it for a marble effect.

5-Bake for 65-75 minutes until the edges are set and the center jiggles slightly. Turn off the oven, open the door, and let the cheesecake sit inside for 10 minutes. Run a knife around the edges, cool at room temperature for 1-2 hours, then refrigerate for at least 4 hours or overnight. This step-by-step guide for strawberry white chocolate cheesecake recipe ensures a smooth result every time.