1. Preheat the oven to 350°F. Line an 8×8 or 9×9 pan with a parchment sling and spray with baking spray.

2. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of the pan using a measuring cup or tamper.

3. In a large bowl, beat together cream cheese, sugar, sour cream, and vanilla until smooth. Scrape the bowl well.

4. Add eggs and mix on low speed until just combined. Do not overmix.

5. Pour the cheesecake filling over the crust. Bake for 25–35 minutes, until center is mostly set but slightly jiggly. Cool on a wire rack, then refrigerate for 3–4 hours.

6. While baking, make the strawberry sauce: Combine all topping ingredients in a saucepan over medium-high heat. Bring to a boil, then reduce heat and simmer, stirring often, until thick and deep red (about 15 minutes). Cool completely.

7. Once cheesecake is chilled, slice into 8–10 bars with a sharp knife, wiping between cuts.

8. Spoon strawberry topping over each bar, spreading to the edges.

9. Melt white chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each. Transfer to a zip bag, snip a corner, and drizzle over the bars.