Crust

1. Add graham crackers to the food processor and process until fine crumbs.
2. Combine melted butter, graham cracker crumbs and sugar.
3. Press into prepared springform pan.

Cheesecake

1. Line springform pan with parchment paper. Close the springform pan and cut excess parchment paper. Wrap the pan several times in foil, to prevent water seeping into the cheesecake.
2. Pre heat oven to 325 F. 
3. Boil water for water bath. 
4. In a microwave safe bowl, melt white chocolate and half and half. Stirring every 30 seconds, until chocolate is almost melted. Then stir until white chocolate is melted and smooth. Set aside.
5. On medium speed, beat cream cheese and sugar until combined.
6. On medium to low speed, add lightly whisked eggs one at a time, mixing a bit after each addition. Scrape the bowl after each egg addition. Once the last egg is added mix until fully incorporated.
7. Add the white chocolate mixture and beat on low speed until fully combined.
8. Pour cheesecake batter over the crust. Lightly tap the springform pan on the counter top a few times to release any air bubbles.
9. Place the cheesecake batter springform pan in a larger pan, baking dish or roasting pan. Place in the oven then pour ½ – 1 inch of hot water into the the larger pan. I found that it’s easier to pour the water when everything is in the oven.
10. Bake the cheesecake in water bath for 45- 50 minutes. The cheesecake should still be jiggly  in the center but set around the edges.
11. Turn off the oven and let the cheesecake sit in the warm oven for 20 minutes. Then open the oven door and let the cheesecake cool in the oven for another 20 minutes.
12. Take out of the oven and let the cheesecake cool completely. Once cooled refrigerate white chocolate cheesecake.

Strawberry sauce

1. Add water, sugar and strawberries to a medium saucepan.
2. Cook for a 20 minutes smashing the strawberries every so often with a potato masher or fork. (Do a taste test before adding the cornstarch. If needed add more sugar. If to sweet, add a splash of lemon juice. Then cook for another 2 minutes.)
3. Mix cornstarch and water. Add to the strawberry sauce, and cook for a few minutes or until strawberry sauce thickened.
4. Set aside to cool. The strawberry sauce will continue to thicken as it cools off. 
5. (optional)If the strawberry sauce is too thick once its cooled. You can add water to make the sauce slightly thinner. 

Assembly

1. Add strawberry sauce to the top of the baked cheesecake.
2. Place sliced strawberries around the cheesecake.
3. Serve immediately or store in the refrigerator.