Preheat your oven to 325°F (163°C). Gather your ingredients and equipment.

Combine graham cracker crumbs and melted butter until wet sand texture. Press into the springform pan.

Melt the white chocolate in 30-second bursts or using a double boiler. Set aside to cool.

Beat softened cream cheese and sugar until creamy. Add sour cream and vanilla, then fold in melted white chocolate.

Add eggs one at a time, mixing just until combined to avoid cracks.

Pour the filling over the crust and bake for 50 to 60 minutes until edges are set and center jiggles.

Turn off the oven, crack the door, and let cool for 1 hour.

Transfer to the refrigerator and chill for at least 4 hours or overnight.

Run a knife around the edges to release from pan, then remove the sides of the springform pan.

Slice and serve, optionally topping with fresh berries or whipped cream.