Prepare a springform pan lined with parchment paper on the bottom and around the sides. Preheat the oven to 350 degrees Fahrenheit.

Blend the graham crackers in a food processor or a blender until you achieve fine crumbs.

In a mixing bowl combine the crumbs and brown sugar. Mix with a fork until evenly distributed.

Pour in the melted butter and stir again with the fork until combined.

Transfer this crumb mixture into the prepared springform pan. Press it into the bottom of the pan evenly. The flat bottom of a small glass works perfectly for this.

Bake for 10 minutes, then remove and let cool completely.

In a medium-sized bowl, add the white chocolate chips and heavy cream. Place it in the microwave and heat in 30-second intervals, stirring in between each until the chocolate is completely melted. Set aside.

Reduce the oven temperature to 325 degrees Fahrenheit.

In a large mixing bowl, combine the cream cheese and sour cream. Beat with a hand mixer or in a stand mixer until combined and creamy.

Add the cornstarch and sugar, mixing again until completely combined.

Add one egg at a time, mixing only until the yellow of the egg has disappeared. During the addition of the last egg, add the vanilla and strawberry extract as well. Beat until smooth and creamy.

Mix in the melted white chocolate folding together until combined.

Add a couple of drops of pink food dye. Use a rubber spatula to fold in the color and mix until evenly distributed.

Pour the filling into the springform pan. Wrap the bottom with a double layer of foil.

Place this foil-wrapped pan in a baking dish filled with water about an inch deep.

Bake for 1 hour and 30 minutes. Then turn off the oven, open the door, and let the cheesecake sit in the warm oven for another hour.

Remove, cover, and refrigerate for 8 hours to chill.

When ready to serve, make the white chocolate ganache.

In a heat-safe bowl combine the white chocolate and salt.

In a saucepan, heat the heavy cream on medium heat until steaming, but not boiling.

Pour the hot heavy cream over the chocolate and let it sit for 3 minutes before stirring.

Whisk together until a smooth ganache is formed.

Add the vanilla extract and mix again until combined.

Pour this mixture over the top of the cheesecake and spread so that it slightly drips over the side of the cake.

Top with strawberries around the border to finish. Cut, serve, and enjoy!