• Prepare a springform pan lined with parchment paper on the bottom and around the sides. Preheat the oven to 350 degrees Fahrenheit.

Crust

• Blend the graham crackers in a food processor or a blender until you achieve fine crumbs.
• In a mixing bowl combine the crumbs and brown sugar. Mix with a fork until evenly distributed.
• Pour in the melted butter and stir again with the fork until combined.
• Transfer this crumb mixture into the prepared springform pan.
• Press it into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this.
• Bake for 10 minutes, then remove and let cool completely.

Filling

• In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring inbetween each until the chocolate is completely melted. Set aside.
• Reduce the oven temperature to 325 degrees Fahrenheit.
• In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or in a stand mixer until combined and creamy.
• Add the cornstarch and sugar, mixing again until completely combined.
• Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extract as well. Beat until smooth and creamy.
• Mix in the melted white chocolate folding together until combined.
• Add a couple of drops of pink food dye. (The amount will depend on the shade you desire.) Use a rubber spatula to fold in the color and mix until evenly distributed.
• Pour the filling into the springform pan. Wrap the bottom with a double layer of foil.
• Place this foil-wrapped pan in a baking dish filled with water about an inch deep.
• Bake for 1 hour and 30 minutes. Then turn off the oven, open the door, and let the cheesecake sit in the warm oven for another hour.
• Remove, cover, and refrigerate for 8 hours to chill.
• When ready to serve, make the white chocolate ganache.

Ganache

• In a heat-safe bowl combine the white chocolate and salt.
• In a saucepan, heat the heavy cream on medium heat until steaming, but not boiling.
• Pour the hot heavy cream over the chocolate and let it sit for 3 minutes before stirring.
• Whisk together until a smooth ganache is formed.
• Add the vanilla extract and mix again until combined.
• Pour this mixture over the top of the cheesecake and spread so that it slightly drips over the side of the cake.
• Top with strawberries around the border to finish.
• Cut, serve, and enjoy!