Preheat the oven to 350°F (180°C).

Press the cookie crust firmly into the bottom of a 9-inch (23cm) springform pan and set aside.

In a small saucepan, combine the white chocolate and heavy whipping cream and warm over low heat, stirring constantly until the chocolate has melted. Transfer to a small bowl and let cool to room temperature.

With a mixer or in a large mixing bowl, beat the cream cheese and sour cream together until smooth.

Add in the sugar, cornstarch, and vanilla extract and stir until fully incorporated.

Finally, whisk in the white chocolate mixture until well combined and then pour onto the cookie crust.

Bake on a middle rack for 40-45 minutes, until the edges are set but it is still slightly jiggly in the center.

Let cool for 10 minutes and then run a very thin knife all around the edge of the cake to loosen it from the pan.

Let cool completely at room temperature and then cover and refrigerate overnight.

When ready to serve, release the sides of the springform pan and transfer the cake to a serving plate.

Store leftovers in an airtight container in the refrigerator for up to 3 days.