Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper and spray with non-stick cooking spray.

In a mixing bowl, combine graham cracker crumbs with granulated sugar and melted butter. Press into the bottom of the prepared pan.

In a large mixing bowl, beat together cream cheese and granulated sugar until smooth. Mix in sour cream, vanilla extract, and eggs until just blended.

Pour the filling over the crust and spread evenly. Bake for 25-35 minutes or until set. Cool at room temperature for 1-2 hours and refrigerate for at least 3-4 hours.

For the topping, combine chopped strawberries, sugar, water, lemon juice, and cornstarch in a saucepan. Bring to a boil, then simmer until thickened.

Once cooled, lift the cheesecake from the pan and slice into 8-10 pieces. Top with strawberry sauce and drizzle with melted white chocolate.

Serve chilled.