Make the crust:

1. Preheat the oven to 325 degrees F. 
2. In a food processor, whirl the oats, walnuts, brown sugar, and melted butter until nuts are crumbly and all ingredients are combined. 
3. Spread the mixture in the bottom and about 1/2 inch up the sides of a 9-inch cheesecake pan with removable bottom. 
4. Bake 8-10 minutes, until light golden brown. 
5. When the crust is finished reduce the oven temperature to 300 degress F. 

Make the filling while the crust bakes:

1. Cut the cream cheese into chunks and add it to the food processor. 
2. Add the sour cream, vanilla, chardonnay extract, salt, and sugar to the cream cheese and whirl until smooth. 
3. Add the eggs and egg whites and pulse, scraping down the sides occasionally, until incorporated and evenly colored. 
4. Stir in the chopped white chocolate.
5. Pour the filling into the prepared crust. 
6. Bake 1 hour. The cheesecake should be firm on the sides and still move a little in the center when you shake the pan gently. 
7. Turn the oven off and leave the cheesecake in the oven with the door cracked open for 1 hour. 
8. After one hour, remove the cheesecake from the oven and place it on the countertop and cover with a kitchen towel to cool to room temperature – about four hours. 
9. Refrigerate the cheesecake in the pan at least 6 hours. 

Make the strawberry sauce: 

1. In a blender, combine the sliced strawberries, sugar and juice. 
2. Blend until smooth. 
3. Taste and adjust sugar and lemon juice as needed. 

When ready to serve, remove the cheesecake from pan, slice, and top with strawberry sauce.