Preheat your oven to 350°F (175°C). Line an 8x8 or 9x9 inch baking pan with parchment paper, allowing some overhang for easy removal. Lightly spray the parchment with baking spray.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press firmly into the prepared pan. Bake for 8-10 minutes until slightly golden.

In a large mixing bowl, beat the softened cream cheese with granulated sugar until creamy. Add sour cream and vanilla, mixing well. Crack in the eggs one at a time, blending each until just combined.

Pour the cheesecake filling over the crust. Bake for 25-35 minutes until edges are set but center is slightly jiggly. Cool for 1-2 hours at room temperature, then chill for 3-4 hours.

Prepare the topping by combining chopped strawberries, sugar, water, and lemon juice in a saucepan. Boil, then simmer for about 15 minutes until thickened. Stir in cornstarch and let cool.

Once chilled, slice the cheesecake into 8-10 bars. Top each with the strawberry sauce and drizzle with melted white chocolate before serving.