Preheat & Prepare the Pan
Preheat oven to 325°F (163°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang on the sides to lift the bars out easily after chilling.

Make the Crust
In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles damp sand. Press firmly and evenly into the bottom of the prepared pan.
Bake for 8–10 minutes, then set aside to cool slightly.

Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add sugar and sour cream and mix until fully combined. Beat in eggs one at a time, then stir in heavy cream and vanilla extract. Mix just until combined avoid overmixing.

Bake the Cheesecake
Pour the filling over the cooled crust and smooth the top. Bake for 35–40 minutes, or until the edges are set and the center has a slight jiggle.
Remove from the oven and let cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight.

Prepare the Strawberry Topping
In a saucepan, combine strawberries, sugar, water, and corn syrup. Cook over medium heat for 5–7 minutes until the strawberries soften and release juices. In a small bowl, mix cornstarch with 1 tablespoon of water, then stir it into the saucepan. Continue cooking for 1–2 minutes until thickened. Let cool completely.

Add Topping & Drizzle
Once the cheesecake is fully chilled and set, spoon the cooled strawberry topping evenly over the bars. Drizzle melted white chocolate over the top if desired. Chill for another 15–30 minutes before slicing.

Slice & Serve
Use the parchment overhang to lift the bars out of the pan. For clean edges, slice with a sharp knife dipped in warm water and wiped clean between cuts.