White Chocolate Strawberry Cheesecake

• 1 ½ cups graham cracker crumbs

• ⅓ cup melted butter

• ¼ cup granulated sugar

• 16 oz (450g) cream cheese, softened

• 1 cup white chocolate chips, melted and cooled

• ½ cup granulated sugar

• 2 tsp vanilla extract

• 3 large eggs

• 1 cup fresh strawberries, diced

• ½ cup fresh strawberries, sliced

• ¼ cup white chocolate chips, melted

• Preheat your oven to 325°F (165°C).

• Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.

• Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.

• Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.

• Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.

• Turn off the oven and let the cheesecake cool gradually inside for about an hour.

• Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving.

Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 70 minutes + cooling time | Kcal: 420 kcal | Servings: 8