Preheat oven to 350 F degrees.

Using a food processor, crush the graham crackers. You need 3 cups of graham cracker crumbs for this recipe. Transfer to a bowl and add granulated sugar to it and mix.

Add melted butter and mix till crumb is moistened.

Transfer the crumbs to a 9 inch springform pan and press on the bottom and sides of the pan. Use the back of your measuring cup to press down the crumbs firmly.

Bake the crust at 350 F degrees for 7-8 minutes. Remove from oven and set aside.

Preheat oven to 325 F degrees.

To make the filling, start by beating room temperature cream cheese using paddle attachment of your stand mixer or your hand mixer.

Add sour cream, granulated white sugar and vanilla and mix till well combined for around 2-3 minutes. Be sure to scrape down the sides and bottom of the bowl.

Add eggs, one at a time and mix after each addition.

Melt white chocolate chips in your microwave, stirring them after every 20-30 seconds. Let the chocolate cool down a bit and then add to the batter and mix.

Finally fold in the flour. Do not beat the batter too much at this point.

Sprinkle 2 oz of white chocolate chips on the bottom of the prepared crust.

Pour ½ of the cheesecake filling on the top of the crust.

Microwave strawberry jam for 30-45 seconds so that it’s easier to spread. Pour the jam over the filling and make swirls using a knife.

Now pour the remaining cheesecake filling on top.

Bake at 325 F degrees for 55-60 minutes or until the top of cheesecake is light brown in color. The center of the cheesecake should still be little jiggly.

Once the cheesecake is baked, switch off the oven and let the cheesecake sit inside the oven for 1 hour with the oven door slightly open.

After 1 hour take the cheesecake out of the oven and let it cool down.

Once the cheesecake has cooled down, keep in the refrigerator for 24 hours or for a minimum of 6 hours.

Make the strawberry sauce by heating strawberries with 1 tablespoon water and granulated white sugar in a pan on medium heat.

Stir till the sugar melts and dissolves completely, around 2-3 minutes.

In a bowl, mix together fresh lemon juice and cornstarch.

Add the cornstarch liquid to the strawberry sauce and cook for another 3-4 minutes or till the sauce thickens.

Remove from heat. Let it cool down a bit.

Pour the prepared strawberry sauce on top of the cheesecake and garnish with white chocolate curls.

Cut the cheesecake into slices, top with some whipped cream and serve.