Preheat the oven to 325°F (160°C).
Prepare the graham cracker crust by mixing crumbs and melted butter.
Press the mixture into the bottom of a springform pan.
Bake the crust for 10 minutes, then let it cool.
In a large bowl, beat the softened cream cheese until smooth.
Add sugar, eggs, vanilla extract, and spices; mix until combined.
Fold in sour cream and melted white chocolate until smooth.
Pour the filling into the cooled crust and smooth the top.
Bake for 50-60 minutes until the center is set.
Turn off the oven and let it cool for 1 hour inside.
Remove from the oven and refrigerate for at least 4 hours, preferably overnight.
Garnish and serve as desired.
