• 1 cup Graham Cracker Crumbs, 7 full sheets
• ¼ cup Unsalted Butter, melted
• 10 ounces White Chocolate, chopped
• 2 cups Fresh Strawberries, sliced
• 8 ounces Full-Fat Block Cream Cheese
• ½ cup Heavy Cream
• 6 Strawberries for decoration

1. Line a 8-inch springform pan with parchment paper; blend the sliced strawberries in a food processor or blender until smooth; need about a cup of puree
2. In small bowl, add the melted butter and graham cracker crumbs; mix until combined
3. Pour the mixture into the springform pan and press it into the bottom of the pan; use the bottom of a flat measuring cup to make sure it’s tight and compact; chill the crust for 30 minutes
4. Melt the white chocolate in the microwave or use a double broiler; set aside and let cool slightly
5. In bowl of stand mixer with paddle attachment, combine 1 cup of strawberry puree, cream cheese, and heavy cream at medium-high speed until smooth and thick about 3-5 minutes
6. Stir in the melted white chocolate
7. Pour the mixture on top of the graham cracker crust and smooth the top; place in the fridge and chill overnight or freeze completely and serve as an ice cream cake
8. Before serving, decorate with whipped cream and strawberries

A spring form pan always helps when making cheesecakes!