For the crust, mix all ingredients together and press down firmly into a 9 inch spring form pan. Place in fridge to set.

In a microwave safe bowl, break up the white chocolate into chunks. Cover with ¼ cup the heavy cream and microwave in 30 second. Stir together. If not smooth and melted, then microwave for 15 second until melted and combined. Don’t over heat or the chocolate will seize.

In a separate bowl, cream together your cream cheese and 1/4 cup of powdered sugar together until smooth. Add in your white chocolate mixture 1 tsp of the vanilla, vinegar and salt. Make sure to mix it well.

In another bowl, beat the remaining 1/2 cup cream with the remaining 1/4 cup powdered sugar and 1/2 tsp vanilla until stiff peaks form.  Gently fold the whipped cream into the cheesecake mixture. Spread filling over the crust. Refrigerate for at least 1 hour.

Cut the tops off the the strawberries and cut into fourths. Place in a n a 9×13 glass pan. Bake at 425 for 30 minutes, stirring every 10 minutes. Pour into another container and allow to cool. Can allow to cool completely in the fridge if desired.

To serve, cut the cheesecake into 12 pieces and serve each piece a spoonful of the strawberry topping.