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1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until the crumbs are evenly coated and the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of a 9-inch springform pan, packing it tightly and evenly.
4. Bake the crust in the preheated oven for about 10 minutes, or until lightly golden. Remove from the oven and let it cool.
5. In a microwave-safe bowl, melt the chopped white chocolate in 30-second intervals, stirring until smooth. Set aside to cool slightly.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
7. Add the granulated sugar and vanilla extract to the cream cheese, beating until well combined.
8. Add the eggs one at a time, mixing on low speed after each addition until just combined.
9. Pour in the heavy cream and melted white chocolate, then add the flour. Mix on low speed until smooth.
10. Pour the cheesecake filling over the cooled crust in the springform pan, spreading it evenly.
11. Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place it in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan.
12. Bake the cheesecake for 55-65 minutes, until the edges are set but the center has a slight jiggle.
13. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for about 1 hour.
14. After an hour, remove the cheesecake from the oven and the water bath. Let it cool to room temperature, then refrigerate for at least 4 hours, or overnight.
15. Once the cheesecake is fully chilled, combine the heavy cream, powdered sugar, and vanilla extract in a mixing bowl.
16. Whip the cream on medium-high speed until soft peaks form, being careful not to overwhip.
17. Spread the whipped cream over the chilled cheesecake and garnish with white chocolate shavings or curls.

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