Start by rinsing, hulling, and quartering the strawberries. In a medium saucepan, combine the sugar and cornstarch, then add the strawberries to coat them evenly. Stir in the lemon juice and place the saucepan over medium heat.

Bring the mixture to a boil, stirring occasionally, and cook for about 5-8 minutes until the strawberries are tender. Once softened, use an immersion blender or transfer half of the mixture to a blender or food processor to puree.

Return the pureed mixture to the saucepan and stir for another minute until it becomes glossy and thickened. Pour the sauce into a container and refrigerate to cool.

Next, place the graham crackers in a large ziplock bag and crush them into fine crumbs. Transfer the crumbs to a medium bowl and mix in the sugar and salt, followed by the melted butter until everything is well combined. Set this mixture aside.

In a large mixing bowl, use a hand or stand mixer with the whisk attachment to whip the heavy cream until stiff peaks form, which should take about 2 minutes. Transfer the whipped cream to a separate bowl.

In the same mixing bowl (no need to clean it), add the cream cheese and powdered sugar, mixing until smooth. Scrape down the sides of the bowl, then mix in the sour cream and vanilla until fully incorporated.

Melt the chopped white chocolate in the microwave in 30-second intervals until smooth, being careful not to overheat it. This should take no more than 90 seconds. Mix the warm chocolate into the cheesecake mixture until creamy.

Use a silicone spatula to mix everything together thoroughly, then gently fold in the whipped cream until the mixture is well blended.

Spread half of the cheesecake mixture into the bottom of an 8x8 pan. Swirl in a little more than half of the strawberry sauce and top with about ⅔ of the graham cracker mixture. Repeat these layers one more time to fill the pan.

Finally, cover the pan and chill it overnight. The next day, use an ice cream scoop to serve and enjoy your delicious scoopable cheesecake!