Preheat oven to 350°F (or just leave on after baking the crust). Make sure the oven rack is in the center of the oven.
In a microwave safe dish combine white chocolate and heavy cream. Microwave on 50% power for 30 seconds, stir and repeat until smooth. Set aside. (6 oz white chocolate, ¼ cup heavy cream)
In the bowl of a stand-up mixer combine granulated sugar, and cream cheese. Mix until well combined. (1 ¼ cup granulated sugar, 32 oz room temperature cream cheese)
Add in the melted white chocolate mixture, mixing until combined. Scraping down the sides of the bowl when necessary.
Once white chocolate mixture is fully incorporated, add in the eggs one at a time. Let each egg become fully incorporated before adding the next. Scraping down the sides of the bowl when necessary. (6 large eggs at room temperature)
After the eggs are mixed in, add the vanilla, and mix until combined. (2 teaspoon)
Using foil, wrap the bottom of your spring form pan that has the baked crust in it. - this will help keep the water out. *
Then pour the cheesecake batter into the springform pan.
Place the cheesecake pan in a large roasting pan and pour boiling water into the roasting pan (making sure not to get water on the cheesecake). You want the water to reach ~2 inches up the side of the springform pan.
Bake the cheesecake (in the roasting pan/water bath) at 350°F for 15 minutes then reduce the oven temperature to 225°F and bake for another 90 minutes. After 90 minutes turn your oven off and allow the cheesecake to come to room temperature* (this will take an hour or more). When you first turn the oven off the cheesecake will jiggle significantly. After it comes to room temperature it will still have a slight jiggle. (see video for example). I also like to crack the oven door just slightly so it lets the hot air out a little faster.
Once at room temperature, refrigerate for 2 hours to allow it to completely set (aka no more jiggle).