Preheat the oven to 325ºF and spray a 9-inch springform pan* with nonstick cooking spray.

In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Transfer mixture to the prepared pan and press evenly into the bottom and up the sides. Bake for 13-15 minutes. Remove from the oven, and reduce oven temperature to 275ºF.

To make the strawberry puree, combine the strawberries and sugar in a blender or food processor.  Process until smooth, then pour through a fine mesh sieve to remove the seeds; set aside.

Place the white chocolate in a small bowl and heat in the microwave for one minute. Remove, stir, then microwave another 20-30 seconds until smooth. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Add the sour cream, eggs, vanilla, and salt and beat just until combined. Add the melted white chocolate and stir until smooth.

Pour cheesecake batter into the cooled crust, smoothing out the top. Drop teaspoonfuls of the strawberry puree on top, then use a skewer or toothpick to swirl throughout the batter. Bake for about 2 hours or until the sides of the cake are set (about 2 inches in) and the center still wiggles.

Once done, turn the oven off and keep the oven door open a few inches. Allow cheesecake to sit in the oven for 1 hour before transferring to a wire rack to cool completely. Refrigerate for at least 8 hours (I like to chill it overnight) or until completely chilled.

The day of serving, dip the strawberries into the melted white chocolate and place on a wax paper-lined baking sheet. Chill until chocolate has set. Run a knife around the edge of the pan, and remove the sides. Place chocolate-covered strawberries on top of cheesecake, as desired. Slice and serve.