• Preheat the oven to 350 F. Grease a 9 inch springform pan.

To make graham cracker crust:

• Blend or food process graham crackers and brown sugar until crumbs are fine. Melt the butter and add it to the crumb mixture until combined.
• Press the crumbs into the greased springform pan until even. Bake at 350 F for 8 minutes. Let cool slightly.

To make white chocolate vanilla bean cheesecake:

• In a large bowl using a whisk, mix the cream cheese and sour cream together until smooth and silky. See notes below for additional instructions. Add in the sugar and cornstarch to the cream cheese mixture. Mix well until just combined.
• Add the vanilla bean paste. Add the eggs one at a time, mixing gently after each addition.
• To melt the white chocolate: You have two options- microwave or double boiler (my personal favorite)

  A double boiler is a glass/heat-safe bowl just bigger than a small saucepan with the chocolate in it placed just on top of the saucepan filled with water. It works by the steam being trapped between the pan and the bowl of chocolate and consequently, melts the chocolate. I love this method because it is completely controllable and it's not likely it will burn.

  Microwaving gets it uncontrollably hot and let's face it, microwaves are terrible for you.

  *See notes for disclaimer*

  Add the melted white chocolate and mix until combined and smooth. Be quick but gentle, the white chocolate will harden quickly which will cause little chunks in the cheesecake.
• Reduce the oven temperature to 285 F. Transfer the cheesecake filling into the slightly cooled crust and smooth out the top.
• Bake the cheesecake for about 1 hour 15 minutes, or until the edges are fully set and slightly puffed up, and the middle is still wobbly when you gently shake the baking pan. As always, every oven is different so be sure to check the physical appearance of the cheesecake a little before the 1 hour 15 minute mark and adjust the time accordingly.
• Once the cheesecake is done, turn the oven off and leave it in there with the door slightly open until cooled to room temperature. This will take about an hour.
• Once room temperature, transfer to the refrigerator and let chill for at least 4 hours. It can be left overnight (8 hours) if desired- this will give you the best results.

To make the white chocolate vanilla bean mousse:

• In a medium mixing bowl, beat the heavy cream and vanilla paste until it forms soft peaks. Add powdered sugar and mix until the peaks stiffen slightly. Set aside
• To melt the white chocolate: You have two options- microwave or double boiler (my personal favorite)

  A double boiler is a glass/heat-safe bowl just bigger than a small saucepan with the chocolate in it placed just on top of the saucepan filled with water. It works by the steam being trapped between the pan and the bowl of chocolate and consequently, melts the chocolate. I love this method because it is completely controllable and it's not likely it will burn.

  Microwaving gets it uncontrollably hot and let's face it, microwaves are terrible for you. While letting the chocolate cool, in a medium bowl beat the cream cheese until fluffy. Pour the white chocolate into the cream cheese while mixing on low.
• Fold (lift and turn) the whipped cream into the cream cheese mixture gently so that the cream doesn’t break, using a rubber spatula just until combined and creamy.
• Spread evenly onto chilled cheesecake and top with whipped cream and white chocolate shavings!