Preheat the oven to 350 F. Rub an 8” cake pan with oil and line it with parchment paper. It’s fine if it crinkles on the sides.

Make the crust by melting the butter and mixing with the crumbs. Once the crumbs are sufficiently wet, press them into the bottom of the pan and halfway up the sides. Use your fingers to distribute the crust in an even layer and use the bottom of a measuring cup to press and pack them in so the crust is quite tight. Bake the crust for 10 minutes. Set aside to cool.

Lower the heat to 325. Melt the caramelized white chocolate in the microwave

carefully to avoid burning it. Stir it after 30 seconds and when it’s mostly melted remove it add the heavy cream and stir until completely smooth.

Make the filling in a food processor: process the cream cheese and sugar on high for about 5 minutes, until completely smooth and no lumps remain. Make sure to scrape the sides and process again if some has caught on the sides.

Add the sour cream, vanilla and process again until smooth. Pour in the melted and cooled ganache and process. Add the eggs and process on low until just combined. Pour filling into the cooled crust.

Place the 8” cake pan in the center of a 13×9” pan and fill the bottom pan with water about halfway. Set the cheesecake in the water bath in the oven and bake for about an hour – until the edges are set but the center still jiggles a bit.

Let the cheesecake cool in the oven. Crack open the oven door with a wooden spoon and turn off the oven. After about an hour you can remove it and set it on the counter to fully cool. Set it in the fridge overnight. Store in the fridge.