Preheat oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper on the bottom and secure the sides.

Make the crust: In a food processor, pulse the graham crackers into fine crumbs. Add the melted butter and pulse until the mixture resembles wet sand. Press tightly into the bottom of the prepared pan and 1/2 inch up the sides. Bake for 10 minutes, then let cool completely.

Securely wrap the outside of the springform pan in 2-3 layers of aluminum foil to prevent water leakage.

In a large stand mixer bowl, beat the softened cream cheese and sugar together on low speed until perfectly smooth. Do not overmix or incorporate too much air.

Gradually add the melted and cooled 8 oz of white chocolate couverture to the batter, mixing just until combined.

Add the eggs, one at a time, mixing briefly after each addition just until the yellow yolk disappears. Do not overmix.

Pour the batter onto the cooled crust. Place the springform pan inside a larger roasting pan. Carefully fill the larger pan with 1-2 inches of hot water (the water bath).

Bake for 55-65 minutes, or until the edges are set but the center still retains a slight jiggle (like set Jell-O).

Turn off the oven, prop the door ajar with a wooden spoon, and allow the cheesecake to cool gradually inside the oven for 1 hour. This prevents cracking.

Remove from the oven, remove the foil, and let the cheesecake cool completely to room temperature before covering it and chilling in the refrigerator for at least 6 hours, or overnight.

Prepare the ganache drips: Place the chopped 8 oz of white chocolate in a bowl. Heat the heavy cream until just simmering. Pour the hot cream over the chocolate and let it sit for 2 minutes before stirring gently until smooth. Allow the ganache to cool until it reaches a visceral, slightly viscous consistency (around 85-90°F).

Remove the cold cheesecake from the refrigerator. Pour the cooled ganache onto the center. Gently push the ganache over the edges with a spatula to create defined drips, focusing on achieving a cascade effect.

Apply the final toppings: While the ganache is still setting, arrange the whole fresh strawberries on top. Nestlé large white chocolate bar chunks or squares among the fruit to achieve the look in image_4.png. Return to the refrigerator for 30 minutes to set the garnishes.