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. The rest will be swirled in. 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 of it with a decent amount of 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 while working on the cheesecake batter.

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 with a paddle attachment for two minutes on medium speed until everything is smooth.

Add in the vanilla bean paste, sour cream, melted and cooled white chocolate, and ½ cup of the strawberry jam. Mix for 1 minute.

Next add in the eggs and egg yolks one at a time to the cheesecake batter. Mix on low speed.

If you would like the cheesecake to be extra pink, add in a few drops of natural red food coloring.

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

Bake at 350°F (175°C) for 65-75 minutes, just until the center has a slight jiggle. Let the cheesecake cool completely and then refrigerate until completely cold.

Add the freeze dried strawberries to a plastic bag. Crush them with a rolling pin until they are very finely ground. Pass the ground freeze dried strawberries through a sieve to remove the seeds.

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

Mix in the ground freeze dried strawberries.

Add the heavy cream and powdered sugar to a bowl. Mix on high speed with an electric mixer until stiff peaks form.

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. Use a mini offset spatula to smooth out the ganache.

Once the ganache is set, pipe whipped cream around the edges of the cheesecake. Top with strawberries, serve and enjoy!