Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C), and grease a 10-inch springform pan with non-stick spray or butter.

Step 2

For the crust, combine the crushed Graham Crackers, sugar, and melted butter in a bowl. Stir with a fork until the mixture resembles wet sand.

Step 3

Press the mixture into the bottom of the greased pan and about 1 inch up the sides. Use a measuring cup to press and flatten the crumb. Set aside.

Step 4

For the filling, beat the softened cream cheese and sugar with an electric mixer at medium speed until smooth and creamy, about 1-2 minutes.

Step 5

Reduce the speed to low and gently mix in the flour and vanilla, followed by the eggs and egg yolks. Beat on low until almost fully combined, then add the melted chocolate and beat on low until no streaks of egg remain.

Step 6

Slowly pour the filling over the crust. Then gently bang the pan against the counter to release any air bubbles.

Step 7

Place the springform pan on a baking sheet and bake for 45 to 50 minutes, or until the edges are set. (optional: add a baking dish with water to a rack under the cheesecake)

Step 8

Turn off the oven, open the door slightly, and leave the cheesecake inside to cool for about 30-60 minutes.

Step 9

Transfer the warm cheesecake to a wire rack and run a knife around the edges of the pan to release the cake. Let it cool for 1-2 hours, and then refrigerate overnight.

Step 10

For the sauce, combine the sugar, cornstarch, and water in a large saucepan over medium heat. Add the strawberries and bring the mixture to a boil. Continue cooking, constantly stirring, until the sauce has thickened.

Step 11

Remove the pan from the heat and add a few drops of food coloring, if using, then leave it to cool.

Step 12

Spread the cool strawberry sauce evenly over the cheesecake, followed by the melted white chocolate.

Step 13

Slice, serve, and enjoy!