White Chocolate Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the filling
   In a large mixing bowl, beat cream cheese until smooth and creamy, about 2 minutes. Add 3/4 cup sugar and beat until well combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream until just combined.
3. Add white chocolate
   Melt white chocolate with heavy cream in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth. Let cool slightly, then slowly pour into the cream cheese mixture while beating on low speed. Add flour and salt, and mix until just incorporated. Be careful not to overmix.
4. Bake the cheesecake
   Pour filling into the prepared crust. Place the springform pan on a baking sheet and bake at 325°F (165°C) for 1 hour, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
5. Chill and serve
   Remove cheesecake from the oven and run a knife around the edges to loosen from the pan. Let cool to room temperature, then refrigerate for at least 6 hours or overnight. Before serving, release the springform pan sides and transfer to a serving plate. Garnish with fresh berries, white chocolate shavings, or whipped cream if desired.