1. Preparing the Crust

• Crush graham crackers or cookies into fine crumbs using a food processor or a resealable bag and rolling pin.
• Combine the crumbs with melted butter and sugar until the mixture resembles wet sand.
• Press the mixture firmly into the bottom of a springform pan. Chill in the refrigerator while preparing the filling.

2. Making the Filling

• Melt white chocolate over a double boiler or in the microwave, stirring frequently to prevent scorching. Let it cool slightly.
• Beat the cream cheese in a large bowl until smooth and creamy.
• Add sugar and vanilla extract, mixing until fully incorporated.
• Mix in the eggs one at a time, being careful not to over-mix to avoid air bubbles.
• Gently fold in the melted white chocolate and heavy cream. Finally, incorporate the diced or pureed strawberries.

3. Assembling and Baking

• Pour the filling over the prepared crust, smoothing the top with a spatula.
• Place the pan inside a larger roasting pan and fill the outer pan with hot water to create a water bath.
• Bake at 325°F (165°C) for 60-75 minutes, or until the edges are set and the center jiggles slightly.
• Turn off the oven and let the cheesecake cool gradually with the door ajar to prevent cracks.