Preheat your oven to 325°F (163°C). In a bowl, mix the graham cracker crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a greased 9-inch springform pan and bake for 10 minutes until slightly golden.

In a double boiler or microwave, melt 6 oz of white chocolate in short intervals, stirring until smooth. Let it cool a bit before using.

In a mixing bowl, beat together 16 oz of cream cheese and ½ cup of granulated sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Incorporate 1 tsp of vanilla extract and ½ cup of heavy cream until fully blended.

Gently fold in ½ cup of chopped fresh strawberries into the cream cheese mixture, ensuring they are evenly distributed.

Pour half of the cheesecake filling over the crust, then drizzle with strawberry sauce. Pour in the remaining filling, creating a swirl with a toothpick for a beautiful marbled effect.

Place your cheesecake in a water bath and bake for 55-60 minutes. The edges should be set, while the center should jiggle slightly when done.

Turn off the oven, leaving the cheesecake inside with the door slightly ajar to prevent cracking. Chill in the refrigerator for at least 4 hours or overnight for the best results.

Garnish with fresh strawberries and extra strawberry sauce if desired. Slice and serve to your eager guests!