Preheat oven to 350°F. Line an 8x8 or 9x9 pan with parchment and spray with baking spray.

In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press firmly into the pan bottom.

In a large bowl, beat cream cheese, sugar, sour cream, and vanilla on medium speed until smooth. Scrape down sides.

Add eggs and mix on low speed just until combined; avoid overmixing.

Pour cheesecake filling over crust and bake for 25-35 minutes until center is almost set but still slightly jiggly.

Cool the baked bars on a wire rack for 1-2 hours, then refrigerate for 3-4 hours.

While baking, prepare the strawberry sauce by bringing strawberries, sugar, water, lemon juice, and cornstarch to a boil in a saucepan. Simmer on low, stirring until thick and deep red, about 15 minutes. Cool.

Slice cooled cheesecake bars into 8-10 pieces. Spoon or spread strawberry sauce over each bar.

Melt white chocolate chips in microwave in 20-second increments, stirring until smooth. Drizzle melted chocolate over bars.

Serve immediately or store in airtight container in the refrigerator.