Line the bottom of a 9-inch springform pan with parchment paper.

Combine graham cracker crumbs and melted butter. Press the mixture into the bottom and 1 inch up the sides of the springform pan. Chill the crust for 30 minutes.

Blend the strawberries in a food processor or blender until smooth.

In a small saucepan whisk together strawberry puree and sugar. Bring to a boil and cook over medium heat for about 10 minutes until the mixture is thick and reduced.

Combine cornstarch and 2 Tbsp of water to make a slurry, take strawberry puree off the heat and whisk in the slurry. Bring mixture to a boil and let cook for 1-2 minutes until thickened. Let cool to room temperature.

Melt the white chocolate in the microwave or use a double broiler. Set aside and let cool slightly.

In the bowl of a stand mixer fitted with the whisk attachment, whisk together heavy cream and powdered sugar until stiff peaks form. Take out and set aside.

In the bowl of the stand mixer fitted with the paddle attachment, whisk cream cheese until smooth then add strawberry puree and melted white chocolate. Mix at medium speed until smooth and thick. Fold in the whipped cream with a spatula.

Spread the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight.

Just before serving, decorate with whipped cream and strawberries.