For the filling:
6 ounces high-quality white chocolate, chopped
3/4 cup chilled whipping cream
1 8-ounce package cream cheese, room temperature
3 tablespoons sugar
3 tablespoons fresh lime juice
Zest of 2 small limes
1 cup thinly sliced strawberries
For the crust:
1-1/4 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
Line 8x8x2-inch square baking pan with foil, extending over all sides. Mix all the crust ingredients together. Press firmly into the prepared pan. Chill for about 15 minutes in the freezer or 1 hour in the refrigerator.
Place the white chocolate into a microwave safe bowl. Put your bowl in the microwave and heat for about 1 minute. Stir. (Your chocolate will not look melted until you stir it.) If still lumpy, heat in 15-30 second intervals until it stirs smooth and creamy. Do not overheat or chocolate will burn and be unusable. Set aside while you make the filling.
Beat whipping cream in medium bowl until peaks form, set aside. In a large mixing bowl, beat cream cheese until smooth. Scrape down the sides of the bowl and add in the sugar, lime juice, and lime peel, beat until smooth. Beat in the melted white chocolate. Fold in whipped cream in 2 additions. Gently fold in the sliced strawberries. Spread the mixture onto the prepared graham cracker crust. Smooth the top with an off-set spatula or knife. Chill until filling is slightly firm, at least 2 hours. Using the foil, lift cheesecake out of pan. Cut into 9 pieces for large bars. Garnish with chocolate curls and sliced strawberries, if desired.