STEP 2: In mixing bowl, beat softened cream cheese and sugar for 2 minutes. Add melted white chocolate and mix until combined. On low speed, add eggs one at a time, followed by vanilla. Mix just until incorporated.
STEP 3: Pour batter inside cooled graham cracker crust. Place cheesecake inside a 10" cake pan. Place the cake pan inside a large roasting pan and fill with hot water, enough to come halfway up the sides of the cake pan.
STEP 4: Bake cheesecake at 325 degrees in water bath for 60-70 minutes. Edges will be set and the center will slightly jiggle when you shake the pan. Turn off oven and peak door open. Leave for 30 minutes to cool. Remove and let cool completely before refrigerating for a minimum of 8 hours.
STEP 6: For strawberry whipped cream, add freeze dried strawberries to food processor and grind into a powder. Place heavy cream, vanilla and sugar inside mixing bowl and whip until soft peaks. Add strawberry powder and mix until stiff peaks form.