Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper in the bottom and grease the sides.

Combine graham cracker crumbs, melted butter, and sugar in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

Bake the crust for 10 minutes, then set aside to cool.

Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in. Set prepared pan aside.

Reduce oven temperature to 300°F (148°C).

In a large bowl, beat the cream cheese, sugar, and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.

Add the sour cream, vanilla bean paste, and vanilla extract and mix on low speed until well combined.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed.

Pour the cheesecake batter into the crust.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan.

Bake for 1 hour 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes.

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Place the white chocolate chips in a small heat-proof bowl.

Heat 1/4 cup of heavy whipping cream in a glass measuring cup just until it begins to boil. Pour over the white chocolate chips and let sit for 2-3 minutes. Whisk until smooth, microwaving in 10-15 second increments if needed. Set ganache aside to cool to room temperature.

Place the remaining 3/4 cup heavy whipping cream, powdered sugar, vanilla bean paste, and vanilla extract in a large mixer bowl and whip on high speed until stiff peaks form.

Gently fold about 1/3 of the whipped cream into the cooled white chocolate ganache.

Gently fold the remaining whipped cream into the ganache in two parts, until well combined.

Remove the cheesecake from the springform pan, then spread the mousse on top of the cheesecake. Smooth out the overhang of mousse around the edges.

To make the whipped cream topping, add heavy whipping cream, powdered sugar, and vanilla extract to a large mixer bowl and whip on high speed until stiff peaks form.

Pipe swirls of whipped cream around the edge of the cheesecake. Top with strawberries and sprinkles, if desired.

Refrigerate cheesecake until ready to serve.