Preheat your oven to 325°F (163°C).

Combine graham cracker crumbs and melted butter, then press into the bottom of the springform pan. Bake for 10 minutes and let cool.

Melt the white chocolate in a microwave-safe bowl, stirring at 30-second intervals until smooth. Let it cool slightly.

Beat cream cheese and sugar together in a large mixing bowl until creamy. Blend in sour cream and vanilla, then mix in cooled white chocolate until smooth.

Incorporate the eggs one at a time, mixing gently to maintain a smooth texture.

Pour the filling over the cooled crust and bake for 50 to 60 minutes, until edges are set but center is slightly jiggly. Cool slightly in the pan.

Turn off the oven, crack the door open, and let cheesecake cool inside for about one hour.

Cover loosely with plastic wrap and chill in the refrigerator for at least four hours, preferably overnight.

Remove from the springform pan and slice with a warm knife before serving.