Making the cheesecake

• Make the strawberry compote. Combine chopped strawberries and sugar in a small saucepan and cook over medium heat for 3 minutes until softened. Stir together corn starch and lemon juice in a small bowl and then stir it into the strawberries. Cook until it just starts to boil and thickens. Transfer to a bowl to cool completely. Puree ½ cup of strawberry compote until smooth.
• Preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with parchment paper and wrap the outside base with aluminum foil.
• Make the crust. Place graham crackers and brown sugar in a food processor and pulse until fine crumbs. Add melted butter and pulse until combined. Press the mixture evenly into the prepared pan.
• Bake the crust for 10 minutes until lightly golden. Reduce oven temperature to 325°F.
• Make the filling. Beat cream cheese in a large bowl on medium speed until smooth. Add sugar and beat until creamy. Mix in eggs one at a time, followed by melted white chocolate, yogurt, and vanilla. Transfer 1 cup of batter to another bowl and stir in the reserved strawberry puree.
• Pour the vanilla cheesecake batter into the crust and gently spoon the strawberry batter on top. Swirl together with a spoon. Bake in a water bath for 35-45 minutes until the edges are set but the center is still wobbly.
• Turn the oven off and leave the cheesecake for another 15-20 minutes without opening the oven. Remove and let cool on a wire rack. Run a knife around the edges after 10 minutes and then remove the sides of the pan.
• Let the cheesecake cool completely, then refrigerate for at least 2 hours or overnight.
• Make the cream topping. Beat heavy whipping cream and sugar until it holds soft peaks. Add vanilla and beat until almost firm peaks.
• Pipe the whipped cream onto the chilled cheesecake and spoon the chilled strawberry compote into the middle before serving.