Preheat your oven to 350°F (175°C).

Combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate for 10 minutes.

In a bowl, beat softened cream cheese until smooth. Gradually add melted white chocolate, sugar, and vanilla, mixing until smooth.

Add eggs one at a time, mixing on low speed between additions until just combined.

Pour the filling over the chilled crust. Bake for 50-60 minutes until edges are set but center is slightly jiggly.

Turn off the oven and crack the door, allowing the cheesecake to cool in the oven for about an hour before transferring to the fridge.

Chill for at least 4 hours or overnight. Top with sliced strawberries before serving.