Preheat your oven to 325°F (163°C).

In a mixing bowl, combine finely crushed graham cracker crumbs with melted unsalted butter until it resembles wet sand. Press mixture into the bottom of your springform pan.

Melt high-quality white chocolate in a microwave-safe bowl on medium power in 30-second intervals.

In a large mixing bowl, beat softened cream cheese and granulated sugar until creamy. Gradually incorporate cooled white chocolate, sour cream, and vanilla extract.

Add eggs one at a time, beating gently after each addition until just incorporated.

Pour the creamy filling into the prepared crust and bake for 50–60 minutes, until edges are set and center is slightly jiggly.

Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.

Cover the cheesecake with plastic wrap or foil and refrigerate for at least four hours, preferably overnight.