Preheat the oven to 350°
Start by adding the ginger snap cookie crumbs, melted butter and sugar to a bowl and mix until combined.
Pour the crust mixture into the bottom of a 9x2 inch spring form pan and firmly press and pack down. I used the bottom of a glass to help pack it down but you could use any hard, flat surface. Next place it in the oven for 10 minutes. After the 10 minutes take it out and Wrap the entire bottom and sides of the springform pan in aluminum foil and set aside.
Next, melt the white chocolate and set aside (I melted using a double boiler).
In a large mixing bowl or stand mixer add the room temperature cream cheese and begin mixing. Slowly add in the eggs one at a time, then the sour cream, sugar and vanilla making sure to scrap down the sides of the bowl to ensure everything is mixed and creamy. Lastly, add the room temperature melted white chocolate and mix. Pour the cheesecake filling on top of the crust and smooth out with a spatula.
Next place the spring form pan into a larger roasting pan and fill the roasting pan with hot water until it is 2 inches up the side of the springform pan. Place in the oven for 55 minutes. After the 55 minutes shut off the oven and open the oven door halfway but leave the cheesecake in the oven for another hour. After that hour take the cheesecake out to cool on the counter for an hour, then place in the fridge for a few hours to chill.