This white chocolate cheesecake is rich, smooth, and baked over a buttery graham cracker crust—perfect for holidays or special dessert nights.

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup unsalted butter, melted

For the Cheesecake Filling:

12 oz white chocolate, chopped

3 (8 oz) packages cream cheese, softened

1/2 cup sour cream

3/4 cup sugar

3 large eggs

1 teaspoon vanilla extract

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Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.

Combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan.

Bake crust for 8–10 minutes until lightly golden. Let cool completely.

Melt white chocolate in a double boiler or microwave in 30-second intervals until smooth. Let cool slightly.

Beat cream cheese and sour cream in a large bowl until smooth and creamy.

Add sugar and vanilla; mix until combined.

Stir in melted white chocolate.

Add eggs one at a time, mixing gently and just until incorporated.

Pour batter over cooled crust and smooth the top.

Bake for 50–60 minutes until the edges are set and center is slightly jiggly.

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

Chill in the fridge for at least 4 hours or overnight before slicing.

Use an Oreo or vanilla wafer crust for variation.

Add almond extract or orange zest for extra flavor.

Swirl in cranberry or raspberry sauce before baking for a festive twist.

For clean slices, dip knife in hot water and wipe between cuts.

Store in fridge up to 5 days or freeze slices for up to 2 months.