I am assuming that there still must have been a temperature differential. White chocolate is finicky stuff, To be honest I never trust it myself. I was going to add it to a standard Cream Cheese/Egg/Sugar cheesecake batter. Usually I do a ganache type of thing where I melt it with cream and then add it - it usually works out for me that way. But everyone keeps telling me I don't have to do that, and I tried taking a short cut, lesson learned.

In any case I think it may have been some kind of divine spite. My crust didn't turn out right, I undercooked it a bit, my strawberries turned out bad, and I couldn't get it to come out of the pan smoothly this time, like it usually does. I had a little while to get some more white chocolate at the store, so I ended up doing a ganache that I poured over it. It didn't look good, but everyone absolutely loved it. In fact, the under cooking seemed to go over really good - everyone thought it was really creamy and I might try that bit again.