Preparation

• Preheat oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
• Prepare the vanilla cake base: sift together flour, baking powder, and salt. Cream together butter and sugar until light and fluffy, add eggs one at a time, then vanilla. Alternate adding dry ingredients and milk. Pour into pan and bake 25–30 minutes until a toothpick comes out clean. Cool completely.
• Reduce oven to 325°F (160°C). Beat cream cheese until smooth, add sugar and blend, then add eggs one by one. Mix in sour cream, heavy cream, and vanilla. Pour over cooled cake layer.
• Wrap the pan bottom with foil and place in a larger roasting pan. Add hot water about halfway up the sides and bake 55–60 minutes, until center is nearly set. Turn off oven, crack the door, and cool for 1 hour. Then chill at least 4–6 hours or overnight.
• Make the strawberry topping: combine strawberries, sugar, and lemon juice in a saucepan over medium heat until juices release (about 5 minutes). Stir in cornstarch mix and cook 1–2 minutes until thickened. Cool.
• Make the crumble: pulse cookies and freeze-dried strawberries in a food processor, mix in melted butter and white chocolate chips if using. Spread on a tray to dry slightly.
• Assemble: release chilled cheesecake from pan, spoon strawberry topping over the top letting it drip down, press crumble onto cheesecake sides, and sprinkle more crumble on top. Chill for 30 minutes before slicing.