Combine chopped strawberries and sugar in a small saucepan and cook over medium heat for 3 minutes until softened but not mushy. Stir together corn starch and lemon juice in a small bowl to make a slurry and then stir it into the strawberries. Return to medium heat and cook until it just starts to boil and thickens. Transfer to a bowl to cool completely.

Remove a heaped ½ cup of strawberry compote and puree until smooth.

Preheat your oven to 350°F. Line the bottom of an 8-inch round non-stick springform pan with parchment paper and wrap the outside with aluminum foil.

Place graham crackers and brown sugar in a food processor and pulse until fine crumbs. Add melted butter and pulse until combined. Press into the prepared pan.

Bake for 10 minutes until lightly golden. Reduce oven temperature to 325°F and prepare for water bath.

Beat soft cream cheese until smooth. Add sugar and beat until creamy. Beat in eggs one at a time. Mix in melted white chocolate, yogurt, and vanilla.

Transfer 1 cup of cheesecake batter to another bowl and stir in reserved strawberry puree.

Pour the vanilla cheesecake batter into the crust and gently swirl the strawberry batter on top.

Bake for 35-45 minutes until set around the edges and slightly wobbly in the center. Turn off oven and leave for 15-20 minutes.

Cool and refrigerate for at least 2 hours or overnight.

Beat whipping cream and sugar until soft peaks form. Add vanilla and mix until almost firm peaks.

Pipe onto the chilled cheesecake and spoon chilled strawberry compote into the middle.