Preheat your oven to 350°F (175°C) and line an 8x8 or 9x9 inch baking pan with parchment paper, spraying lightly with baking spray.

In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until moistened. Firmly press into the bottom of the prepared pan. Bake for about 8 minutes until slightly golden.

In a large bowl, beat together cream cheese, granulated sugar, sour cream, and vanilla extract until smooth. Gradually add eggs, mixing just until incorporated.

Pour cheesecake filling over baked crust. Bake for 25–35 minutes or until slightly jiggly in the center. Cool at room temperature for 1–2 hours, then refrigerate for 3–4 hours.

In a saucepan, combine chopped strawberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat for 15 minutes, stirring until thickened. Cool completely.

Once chilled, remove bars from the pan using parchment paper. Slice into squares, spoon strawberry sauce on top, and drizzle with melted white chocolate before serving.