Where all of Grandmother's favorite recipes are found, just like Grandmother makes them, with a little love.
Preheat oven to 350F.
Grease a 9 inch springform pan with butter.
In a mixing bowl, combine the graham crackers and butter.
Dump and press firmly into the bottom of the springform pan.
Put the oven rack to the middle position and bake the crust for 15 minutes. Remove from the oven.
Reduce the oven temperature to 325F.
Use a double boiler or set a heatproof bowl over pan of barely simmering water, gently heat white chocolate until melted. Remove from heat.
In a mixing bowl, using an electric mixer beat the cream cheese and sugar on medium speed until smooth, about 2 minutes.
Beat in the eggs one at a time, until smooth. Scrape down the sides of the bowl as necessary.
Mix in sour cream, lemon juice, and vanilla until smooth. Mix in melted white chocolate until smooth.
Use aluminum foil to wrap the outside of the springform pan to create a waterproof seal. Fit the springform pan into a roasting pan. Pour the cheesecake batter into the springform pan.
Place the roaster into the oven. Pour in enough water to make it one inch deep.
Bake for about 60 to 75 minutes, at the reduced heat of 325F, until the edges are set and the center jiggles slightly.
Turn off the oven and leave the cake to sit undisturbed for an hour.
Remove the cheesecake from the roasting pan and place into the refrigerator to cool for 4-6 hours.
When cooled, run a sharp knife around the inside of the springform pan and remove ring.
Spoon cherry topping over cheesecake and serve.