Preheat the oven to 350°F (175°C). Line a square baking dish with parchment paper, allowing the edges to overhang for easy removal.

Using a food processor, crush the graham crackers into fine crumbs. Alternatively, place the crackers in a resealable bag and crush with a rolling pin.

In a small bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.

Press the crumb mixture firmly into the prepared baking dish, ensuring an even layer.

Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly.

In the bowl of a stand mixer fitted with a whisk attachment, beat the softened cream cheese on medium speed for 5 minutes, scraping down the sides as needed, until smooth and creamy.

In a separate bowl, whisk together the eggs, granulated sugar, sour cream, and vanilla extract until fully combined.

Gradually add the egg mixture to the cream cheese, mixing on low speed to combine. Increase to medium speed and continue mixing until the filling is smooth and uniform.

Pour the cheesecake filling over the cooled crust, spreading it evenly. Gently tap the pan on the counter to release any air bubbles.

Bake the cheesecake on the middle oven rack at 350°F (175°C) for 35–40 minutes, or until the center is just set. Avoid overbaking, as the filling will firm up as it cools.

Remove the pan from the oven and allow the cheesecake to cool to room temperature. Once cooled, transfer to the refrigerator to chill for at least 4 hours or overnight.

In a small saucepan, combine the diced strawberries, strawberry preserves, and granulated sugar. Allow the mixture to sit for 15 minutes to macerate.

Place the saucepan over medium heat and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until the sauce thickens slightly.

Transfer the strawberry sauce to a heatproof container and chill in the refrigerator until ready to serve.

Once the cheesecake is fully chilled, use the parchment paper overhang to lift it out of the pan. Slice the cheesecake into 12 equal bars using a sharp knife. For clean slices, wipe the knife clean between cuts.

Spoon a small amount of strawberry sauce onto each bar.

Melt the white chocolate in a microwave-safe bowl in 15-second increments, stirring until smooth. Drizzle the melted chocolate over the bars using a piping bag or a small spoon.

Serve immediately or store as needed.