Allow all the ingredients to come to room temperature. This will take about an hour and is crucial for a smooth creamy cheesecake. Cold ingredients will result in lumps. Preheat the oven to 160°C/320F.
Place the white chocolate into a heatproof bowl, and zap in the microwave at 20-second intervals, stirring and repeating until the chocolate has melted.
150 grams white chocolate
Whisk or beat the cream cheese using a stand mixer or handheld electric mixer, sugar, flour and lemon juice on a medium speed for about 2 minutes until smooth and creamy.
500 grams cream cheese, 75 grams caster sugar, 1 tablespoon flour, 2 tablespoon fresh lemon juice
Add in the sour cream, cooled melted chocolate and vanilla, beat until fully combined.
150 grams white chocolate, 1 teaspoon vanilla extract, 120 grams sour cream
On a medium speed add in the eggs and beat until just combined.
Pour about half of the white chocolate cheesecake mix over the biscuit base and smooth over using the back of a spoon or an offset spatula. Spoon half the strawberry compote over the cheesecake layer and swirl into the cheesecake filling. Top with the rest of the cheesecake filling and finish off with a swirl.
Place the loaf tin into a larger roasting tin, fill it halfway with water and bake for 25 to 30 minutes, until the edges have set but the centre still has a bit of a jiggle. Switch off the oven and prop the door open with a wooden spoon and allow it to cool into the oven for at least 30 minutes before removing and allowing it to cool completely on a wire cooling rack.
Pop the cheesecake in the fridge to cool for at least 6 hours to overnight before serving.