Preheat your oven to 325°F (163°C). In a bowl, mix graham cracker crumbs with melted butter until well combined. Press this mixture firmly into a greased 9-inch springform pan and bake for 10 minutes. Allow it to cool once done.

Gently melt the white chocolate either in a double boiler or microwave, stirring frequently. Let it cool slightly before mixing it into the cheesecake batter.

In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Gradually add eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract, heavy cream, and cooled melted chocolate until fully combined.

Carefully fold chopped fresh strawberries into the cheesecake batter, ensuring they are evenly distributed but being gentle to keep the mixture fluffy.

Pour half of the cheesecake batter over your cooled crust, then drizzle with strawberry sauce. Add the remaining batter and use a toothpick to create a gentle swirl through the top layer for a beautiful effect.

Place the springform pan in a water bath and bake for 55-60 minutes or until the edges are set but the center remains slightly jiggly. Turn off the oven and leave the cheesecake in with the door slightly ajar to cool gradually.

Refrigerate your cheesecake for at least 4 hours, or ideally overnight, to set completely. Before slicing, garnish with fresh strawberries and a drizzle of strawberry sauce for a stunning presentation.