Combine chopped strawberries and sugar in a small saucepan and cook over medium heat for 3 minutes until softened but not mushy. Turn off heat. 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 right up. Transfer to a bowl to cool completely. Remove a heaped ½ cup of strawberry compote and puree until smooth - you will use this to make the strawberry swirl in the cheesecake.

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

Place graham crackers and brown sugar in the bowl of a food processor and pulse until it forms fine crumbs. Add the melted butter and pulse until combined. Tip the mixture out into your prepared baking pan and press it evenly over the base and about 1-inch up the sides of the pan.

Bake the crust for 10 minutes until lightly golden and feels dry. Reduce oven temperature to 325°F.

Beat soft cream cheese in a large bowl on medium speed until very smooth. Add sugar and beat until smooth and creamy, about 30-45 seconds. Beat in eggs one at a time, mixing well after each addition. Mix in melted white chocolate, then mix in yogurt and vanilla. Scrape down the sides and bottom of the bowl as necessary. Transfer 1 cup of cheesecake batter to a clean bowl and stir in the reserved strawberry puree.

Pour the vanilla cheesecake batter into the pre-baked crust, spreading it out evenly. Gently spoon the strawberry batter on top and swirl it in with a small spoon.

Carefully place cheesecake on a rimmed baking tray and pour boiling water into the baking sheet to come about ½-inch up the sides of the springform pan. Bake for 35-45 minutes until set around the edges but still very wobbly in the middle.

Turn the oven off and leave it in for another 15-20 minutes without opening the oven. Transfer pan to a wire rack to cool. After 10 minutes of cooling, run a knife around the edges of the cake to loosen it from the sides and then remove sides of pan.

Let the cheesecake cool completely, then refrigerate for at least 2 hours or overnight.

Place heavy whipping cream and sugar in a medium bowl and beat or whisk until it holds soft peaks. Add vanilla and mix it through, beating a few more seconds until it reaches almost firm peaks.

Fill a piping bag and pipe it onto the chilled cheesecake around the edges. Spoon the chilled strawberry compote into the middle.