1 1/2 c. graham cracker crumbs
1/4 c. ground pecans
1/4 c. plus 1 tbsp. butter, melted
1 lb. white chocolate, coarsely chopped
2 (8 oz.) pkgs. cream cheese, softened
1/2 c. sour cream
3 eggs
1 tsp. vanilla extract

Combine graham cracker crumbs, pecans, and butter, stirring until blended. Press mixture into bottom and up 1 inch on sides of a 9 inch springform pan. Bake at 375 degrees for 8 minutes, cool.

Place white chocolate in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Let cool slightly. Combine cream cheese and sour cream in a large mixing bowl; beat at medium speed of an electric mixer until fluffy. Add eggs, one at a time, beating after each addition. Add vanilla and chocolate, stirring just until blended.