Preheat oven to 350°F. Line a 9x9-inch pan with parchment paper and lightly grease with non-stick spray.

In a mixing bowl, combine graham cracker crumbs and melted butter. Mix until evenly coated and press into the prepared pan using the back of a measuring cup. Set aside.

In a large bowl, beat the softened cream cheese, sugar, sour cream, and vanilla extract until smooth (about 2 minutes).

Add eggs one at a time, mixing between each addition. Pour the cheesecake filling over the crust and smooth the top.

Bake for 40–45 minutes or until the edges are lightly golden and the center slightly jiggles. Cool completely—3 hours or overnight.

While cooling, prepare the compote: In a saucepan, combine strawberries, sugar, water, lemon juice, and cornstarch. Cook over medium heat, stirring occasionally, until thickened (about 10 minutes). Chill in fridge.

Once cooled, slice bars evenly. Carve a shallow strip into each for filling. Spoon in the compote.

Melt white chocolate in microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over each bar using a spoon or piping bag.