Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs with melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, ensuring it’s evenly packed. Bake in the preheated oven for 10 minutes until lightly golden and fragrant, then set aside to cool while you make the cheesecake filling.

In a large mixing bowl, beat the softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually melt high-quality white chocolate in the microwave or over a double boiler, then allow it to cool slightly before adding it to the cream cheese mixture along with granulated sugar. Mix until fully incorporated and silky, scraping down the sides of the bowl as needed.

With the mixer on low speed, add the eggs to the cheesecake mixture one at a time, blending until just incorporated after each addition. Be careful not to overmix, as this can introduce air bubbles that cause cracks while baking.

Pour the cream cheese mixture over the cooled crust in the springform pan, spreading it evenly with a spatula. Place the cheesecake in the preheated oven and bake for 50–60 minutes.

Once baked, turn off the oven and crack the door open slightly, allowing the cheesecake to cool inside for about 1 hour. When cool, remove the cheesecake from the oven and let it rest at room temperature for an additional 30 minutes before transferring it to the refrigerator.

Cover the cooling cheesecake with plastic wrap or foil and refrigerate for at least 4 hours, though overnight is preferable.

Before serving, drizzle your preferred caramel sauce over the chilled cheesecake. For an extra touch, top it off with shavings of white chocolate and fresh berries.