1. Preheat the oven to 350°F and line a 9″ x 9″ pan with parchment paper. Lightly grease with non-stick spray and set aside.

2. In a medium bowl, combine the graham cracker crumbs and melted butter using a silicone spatula. Press the mixture evenly into the bottom of the prepared pan. Set aside.

3. In a large bowl or stand mixer, beat the cream cheese, sugar, sour cream, and vanilla extract until smooth and free of lumps, about 2 minutes.

4. Add eggs one at a time, mixing well after each addition.

5. Pour the cheesecake mixture over the crust in the prepared pan.

6. Bake for 40–45 minutes, until the center is just slightly jiggly and the edges are lightly golden. Let cool completely, about 3 hours or overnight.

7. Make the strawberry compote: combine chopped strawberries, sugar, water, lemon juice, and cornstarch in a saucepan. Bring to a bubble over medium heat, stirring occasionally for 10 minutes. Transfer to a heatproof bowl, cover, and chill.

8. Once cheesecake is cooled, remove from pan and slice into bars. Trim edges if desired.

9. Use a spoon to gently carve a shallow strip down the center of each bar, avoiding cutting into the crust.

10. Spoon strawberry compote into the center of each carved bar.

11. Melt the white chocolate in 30-second intervals, stirring between each, until smooth.

12. Drizzle melted white chocolate over the top of each bar using a spoon or piping bag.