1-First, make the strawberry sauce by cooking 12 ounces of chopped strawberries with 1/4 cup granulated sugar, 1/4 cup water, and 1 tablespoon cornstarch over medium heat. Mash the berries as they simmer until the mixture thickens into a jam-like consistency, then strain it through a sieve and let it cool completely. This step adds that fresh burst of flavor you’ll swirl into the cheesecake later.

2-Next, for the graham cracker crust, combine 1 1/2 cups graham cracker crumbs, 1/3 cup granulated sugar, and 6 tablespoons melted salted butter until evenly moistened. Press this mixture into the bottom of a 10-inch springform pan and bake at 375°F for 7-8 minutes, then set it aside to cool. This creates a sturdy base that complements the creamy filling perfectly.

3-Now, melt the 8 ounces of white chocolate baking bar carefully until smooth, and let it cool slightly to avoid any lumps when mixing. In a bowl, beat 32 ounces of full-fat cream cheese and 2/3 cup granulated sugar at medium speed until creamy. Add 1/2 cup sour cream and 2 tablespoons all-purpose flour on low speed, scraping the bowl as needed for even texture.

4-Incorporate the 4 large eggs one at a time on low speed, making sure not to overbeat to keep the filling light. Slowly mix in 2 teaspoons vanilla extract and the cooled white chocolate. For added flair, pour half the batter over the crust, dollop 3 tablespoons of the strawberry sauce, add the remaining batter, and top with the rest of the sauce. Swirl it with a knife for a marble effect that looks as good as it tastes.

5-Bake at 325°F for 65-75 minutes until the edges are set and the center jiggles slightly. Turn off the oven, open the door, and let the cheesecake sit for 10 minutes, then run a knife around the edges, cool for 1-2 hours, and refrigerate for at least 4 hours or overnight. If you’re looking for more dessert ideas, check out our grilled strawberry shortcake recipe for a summery twist. Preparation takes about 30 minutes, with 1 hour 10 minutes of cook time and chilling.