Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs with melted unsalted butter in a mixing bowl, then press into the bottom of a springform pan.

Chop white chocolate and melt in microwave in 30-second intervals, stirring until smooth, then set aside to cool slightly.

In a large mixing bowl, beat softened cream cheese and sugar until creamy. Blend in sour cream and vanilla, then fold in melted white chocolate.

Add eggs one at a time, mixing on low until just incorporated.

Pour filling over crust and bake for 50-60 minutes, until edges are set and center is slightly jiggly. Turn off oven and leave cheesecake inside for an hour with door ajar.

Let cheesecake cool to room temperature on a wire rack, then refrigerate for at least four hours before serving.