Preheat the oven to 350 degrees. Line a 9×9 baking dish with parchment paper and lightly spray with non-stick cooking spray.

In a medium bowl, combine crushed graham crackers and melted butter. Pour the mixture into the lined 9×9 dish and press it evenly with the bottom of a measuring cup to create a uniform crust. Set aside.

In the bowl of a mixer, beat cream cheese on medium speed for 2 minutes. Add sugar, sour cream, and vanilla extract; mix for another minute. On low speed, add eggs one at a time. Once incorporated, mix on medium speed for 2 minutes.

Pour the cream cheese mixture on top of the crust. Bake for 40-45 minutes. The center should still have a slight jiggle. Allow it to cool on the counter, then cover and refrigerate for 4 hours or overnight.

Before cutting the cheesecake, prepare the strawberry filling. Blend strawberries, sugar, and 3 tbsp of water for 30 seconds. Strain through a fine mesh strainer into a pot. In a small bowl, create a slurry by mixing 1 tsp of water with cornstarch. Whisk into the pot. Heat on medium-low, stirring occasionally, until the mixture thickens (about 5 minutes). Remove from heat and let it cool.

Pull cheesecake from the refrigerator and transfer the cheesecake from the pan and parchment paper to a cutting board. Cut it into 6 equal bars. Use a spoon or melon baller to scoop out the center for the strawberry filling, leaving some cheesecake on the ends for support.

Fill the scooped-out part with the strawberry mixture. You can spoon it in or use a pastry bag or Ziplock bag for precision.

Allow the filled cheesecakes to rest in the refrigerator for 30 minutes to let the filling set.

In a small bowl, microwave white chocolate chips for 20 seconds (stirring in between) until melted. Transfer the melted chocolate to a Ziplock bag, cut the tip, and drizzle it over the set cheesecakes.