Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Combine graham cracker crumbs, sugar, and melted butter in a bowl.
3. Press the mixture into the bottom of the pan evenly.
4. Bake for 8-10 minutes, then set aside to cool.

Step 2: Make the Strawberry Swirl

1. In a saucepan over medium heat, cook strawberries, sugar, and lemon juice until juices release.
2. Add the cornstarch mixture and stir until thickened.
3. Blend until smooth and strain if desired. Let cool.

Step 3: Prepare the Cheesecake Filling

1. Melt white chocolate and let cool slightly.
2. Beat cream cheese and sugar until smooth.
3. Add eggs one at a time, mixing gently.
4. Stir in vanilla, sour cream, and melted white chocolate.

Step 4: Assemble the Cheesecake

1. Pour half of the cheesecake batter over the crust.
2. Drizzle half of the strawberry sauce and swirl gently.
3. Repeat with the remaining batter and sauce, swirling again.

Step 5: Bake Using a Water Bath

1. Wrap the pan in two layers of aluminum foil.
2. Place in a larger baking dish and add hot water halfway up the sides.
3. Bake at 325°F (163°C) for 50-60 minutes until the center is slightly jiggly.

Step 6: Cool and Chill

1. Turn off the oven and let the cheesecake cool inside for 1 hour.
2. Transfer to a wire rack and cool to room temperature.
3. Refrigerate for at least 6 hours or overnight.

Step 7: Garnish and Serve

1. Top with fresh strawberries, whipped cream, and powdered sugar.
2. Slice with a warm knife for clean cuts and serve!