Mix the ground graham crackers with the softened butter until combined. Line a 9x4x4 Pullman loaf pan with parchment paper and press the crust mixture evenly into the bottom. Set aside.

Add the strawberries and water to a small saucepan over medium heat. Bring to a boil and cook until the strawberries are soft. Blend with an immersion blender until smooth, then return to a full boil and cook until reduced by half. Measure out ½ cup (100g) of the reduction and pour over the chopped white chocolate in a small bowl. Add the melted butter and blend with an immersion blender until smooth and glossy. Let it come to room temperature before using.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until completely smooth. Add the sugar and mix to combine, scraping down the sides and bottom as you go. Add the sour cream and heavy cream and mix until combined. Add the eggs last and mix until just incorporated — do not overmix.

Combine the strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat until the strawberries are broken down and the sauce has thickened slightly. Let cool completely.

Lift the cheesecake out of the pan using the parchment overhang. Top with the cooled strawberry coulis and fresh sliced strawberries. Slice and serve cold.