Add the strawberries to a food processor. Pulse until pureed.

Add the pureed strawberries to a medium sauce pan. Whisk in the sugar and cornstarch.

Cook over medium heat for 45-60 minutes until very thick.

Measure out ½ cup of jam. This will be mixed into the cheesecake batter.

Set both portions aside to cool completely.

Preheat the oven to 350°F (175°C).

Prepare your 9 inch springform pan for its later water bath by wrapping the bottom and sides with tinfoil.

Pulse the graham crackers in a food processor until finely ground.

Add in the melted butter and sugar and pulse until combined.

Press the graham cracker crumbs onto the bottom and about an inch up the sides.

Bake the crust for 10 minutes and then let it cool completely.

Preheat oven to 350°F (175°C) if not still preheated.

In the bowl of a stand mixer, mix the cream cheese, sugar and cornstarch together for two minutes on medium speed until smooth.

Add in the vanilla, sour cream, melted white chocolate, and ½ cup of the strawberry jam. Mix for 1 minute on medium speed.

Add in the eggs and egg yolks one at a time. Mix on low speed, ensuring each is fully mixed in before adding the next.

Add a few drops of natural red food coloring if desired. Fold in just until combined.

Pour ½ of the cheesecake batter into the prepared pan with the crust. Spoon ½ of the strawberry jam over the batter. Gently swirl together.

Pour the rest of the batter in the pan and spoon the rest of the jam on top. Gently swirl again.

Place the cheesecake in a large roasting pan in the oven. Slowly pour boiling water into the pan around the cheesecake.

Bake for 65-75 minutes until the center has a slight jiggle. Turn off the oven and crack the door open, letting it cool for another hour.

Remove from the oven, loosen the crust, and let it cool completely on the counter.

Refrigerate until completely cold, 8 hours or overnight.

Crush the freeze dried strawberries and measure out 1 tablespoon of powder.

Add the chopped white chocolate and heavy cream to a double boiler. Heat until melted together.

Remove from heat and mix in the ground freeze dried strawberries.

Add the heavy cream and powdered sugar to a bowl. Mix on high speed until stiff peaks form, about 1-2 minutes.

Transfer the whipped cream to a piping bag fit with a decorative tip.

Remove the cheesecake from the springform pan and transfer it to a serving plate.

Pour the strawberry ganache on top of the cheesecake and smooth it out.

Return to the fridge for about 10 minutes, or until the ganache is set.

Pipe whipped cream around the edges of the cheesecake and top with strawberries, serve and enjoy!