In a medium bowl, combine graham cracker crumbs and melted butter until fully moistened. Press mixture into the bottom of a 9-inch springform pan to create an even layer. Preheat oven to 350°F (175°C).

In a large mixing bowl, blend softened cream cheese and granulated sugar with an electric mixer until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, heavy cream, and melted white chocolate, blending until combined. Fold in chopped fresh strawberries.

Pour the filling carefully over the prepared crust, smoothing the top with a spatula. Bake for 50-60 minutes, or until the edges are set but the center remains slightly jiggly.

Turn off the oven, crack the door, and allow cheesecake to cool inside for about 1 hour. Then, remove from the oven and let it cool to room temperature on a wire rack.

Cover the cooled cheesecake with plastic wrap and refrigerate it overnight.

Before serving, drizzle the surface with strawberry sauce and garnish with fresh strawberries. Slice carefully using a hot knife.