Preheat the oven to 220 Celsius (425 Fahrenheit) and line a roasting pan with baking paper. Toss the strawberries with the granulated sugar and vanilla bean and then spread onto the baking paper and roast for 20 minutes. Set aside to cool.
For the base - Reduce the oven to 175 degrees Celsius (350 Fahrenheit). In a food add the graham crackers and process until they form small crumbs. Pour into a bowl and combine with the caster sugar and melted butter. Pour the base into a greased 25cm springform pan and press the mixture using a glass or coffee cup to form a flat base. Bake in the oven for 8 minutes. Set aside to cool.
Reduce the oven to 165 Celsius (325 Fahrenheit). In a food processor, combine ricotta cheese, eggs, icing sugar, flour, and vanilla seeds and extract and process until smooth,scraping down sides as needed.
Remove 2 cups of the cheesecake mixture and place in a small bowl. Melt the white chocolate and combine with the 2 cups of cheesecake mixture.
Add the roasted strawberries to the mixture in the food processor and process to combine. Pour the mixture into the cheesecake base. Top this with the white chocolate mixture by carefully spooning the white chocolate cheesecake mix on top.
Wrap the springform pan in foil and place in a roasting pan. Fill the roasting pan with hot tap water until it comes half way up the side of the springform pan. Bake until set, around 2 hours and 15 minutes. Set aside to cool and then refrigerate overnight before serving.