Creamy Baked White Chocolate Cheesecake with Strawberry Sauce

Instructions

1. 1

   Preheat the oven to 350°F. In a small bowl, stir together the crushed graham crackers and sugar. Stir in the melted butter. Press the mixture into the bottom and 1 inch up the sides of a greased 10-inch springform pan.

2. 2

   In a large bowl, use a hand mixer or stand mixer to beat the cream cheese, sugar, flour, and vanilla until well blended. Gently mix in the eggs and egg yolks, being careful not to overmix. Stir in the melted white chocolate. Pour the batter over the graham cracker crust. Place the springform pan on a baking sheet.

3. 3

   Bake the cheesecake until the center is just set, about 45 to 50 minutes. Allow the cheesecake to cool at room temperature on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen. Cool the cheesecake for 1 hour longer. Cover and refrigerate the cheesecake overnight.

4. 4

   In a large saucepan, whisk together the sugar, cornstarch, and water until smooth. Add the chopped strawberries and bring the mixture to a boil. Cook and stir until thickened. Remove from heat and stir in a few drops of food coloring, if desired. Allow the strawberry sauce to cool to room temperature.

5. 5

   Spread the cooled strawberry sauce over the top of the chilled cheesecake. Drizzle with melted white chocolate. Refrigerate any leftover cheesecake.