Line an 8-inch (20cm) springform pan with parchment paper. Blend the sliced strawberries in a food processor or blender until smooth. You'll need about a cup of strawberry puree.
In a small bowl, add the melted butter and graham cracker crumbs. Mix until combined.
Pour the mixture into the springform pan and press it into the bottom of the pan. Use the bottom of a flat measuring cup to make sure it's tight and compact. Chill the crust for 30 minutes.
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 paddle attachment, combine 1 cup strawberry puree, cream cheese, and heavy cream at medium-high speed until smooth and thick about 3-5 minutes.
Stir in the melted white chocolate.
Pour the mixture on top of the graham cracker crust and smooth the top. Place in the fridge and chill overnight or freeze completely and serve as an ice cream cake!
Just before serving, decorate with whipped cream and strawberries.