Make the crust

• Preheat oven to 350 F degrees.
• Using a food processor, crush the graham crackers. You need 3 cups of graham cracker crumbs for this recipe. Transfer to a bowl and add granulated sugar to it and mix.
• Add melted butter and and mix till crumb is moistened.
• Transfer the crumbs to a 9 inch springform pan and press on the bottom and sides of the pan. Use the back of your measuring cup to press down the crumbs firmly.
• Bake the crust at 350 F degrees for 7-8 minutes. Remove from oven and set aside.

Make the filling

• Preheat oven to 325 F degrees
• To make the filling, start by beating room temperature cream cheese using paddle attachment of your stand mixer or your hand mixer.
• Add sour cream, granulated white sugar and vanilla and mix till well combined for around 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl.
• Add eggs, one at a time and mix after each addition.
• Melt white chocolate chips in your microwave, stirring them after every 20-30 seconds. Let the chocolate cool down a bit and then add to the batter and mix.
• Finally fold in the flour. Do not beat the batter too much at this point.
• Sprinkle 2 oz of white chocolate chips on the bottom of the prepared crust.
• Pour 1/2 of the cheesecake filling on the top of the crust.
• Microwave strawberry jam for 30-45 seconds so that it’s easier to spread. Pour the jam over the filling and make swirls using a knife.
• Now pour the remaining cheesecake filling on top.
• Bake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color. The center of the cheesecake should still be little jiggly.
• Once the cheesecake is baked, switch off the oven and let the cheesecake sit inside the oven for 1 hour [with the oven door slightly open].
• After 1 hour take the cheesecake out of the oven and let it cool down.
• Once the cheesecake has cooled down, keep in the refrigerator for 24 hours or for a minimum of 6 hours.

Strawberry sauce

• Make the strawberry sauce by heating strawberries with 1 tablespoon water and granulated white sugar in a pan on medium heat.
• Stir till the sugar melts and dissolves completely, around 2-3 minutes.
• In a bowl, mix together fresh lemon juice and cornstarch.
• Add the cornstarch liquid to the strawberry sauce and cook for another 3-4 minutes or till the sauce thickens.
• Remove from heat. Let it cool down a bit.

Serve

• Pour the prepared strawberry sauce on top of the cheesecake and garnish with white chocolate curls.
• Cut the cheesecake into slices, top with some whipped cream and serve.