By daily 
White Chocolate Strawberry Cheesecake
ππ»π΄πΏπ²π±πΆπ²π»ππ β’ For the crust:
β’ 1 Β½ cups graham cracker crumbs
β’ β
cup melted butter
β’ ΒΌ cup granulated sugar
β’ For the filling:
β’ 16 oz (450g) cream cheese, softened
β’ 1 cup white chocolate chips, melted and cooled
β’ Β½ cup granulated sugar
β’ 2 tsp vanilla extract
β’ 3 large eggs
β’ 1 cup fresh strawberries, diced
β’ For the topping:
β’ Β½ cup fresh strawberries, sliced
β’ ΒΌ cup white chocolate chips, melted
ππΆπΏπ²π°ππΆπΌπ»π β’ Preheat your oven to 325Β°F (165Β°C).
β’ Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into the bottom of a 9-inch springform pan to form an even layer.
β’ Beat the softened cream cheese in a separate bowl until smooth. Add melted white chocolate, granulated sugar, and vanilla extract, mixing until combined.
β’ Add eggs one at a time, mixing well after each addition. Gently fold in diced strawberries.
β’ Pour the filling over the crust, spreading it evenly. Bake for about 45-50 minutes.
β’ Turn off the oven and let the cheesecake cool gradually inside for about an hour.
β’ Refrigerate for at least 4 hours or overnight. Top with sliced strawberries and drizzled melted white chocolate before serving