Reduce oven temperature to 300°F (149°C). Add optional water bath (see note).
In a large bowl, beat the cream cheese with a mixer until smooth and creamy using an electric mixer, about 1 minute.
Add the sugar and vanilla and beat again until combined.
Add the eggs one at a time, beating on low speed just until combined.
Fold in the melted white chocolate with a spatula until combined.
Pour the cheesecake filling over the crust, using a spatula to smooth out.
Bake for 1 hour or until center is almost set and does not jiggle when the pan is gently shaken.
Turn the oven off and let the cheesecake cool gradually with the oven door ajar.
Once cheesecake is completely cool, run a knife along the edge of the pan. Then release the sides of the springform pan and remove.
Arrange sliced strawberries on top.
Chill for at least 2 hours to firm up before serving.