Make the crust using the first 3 ingredients.

 

Position a rack in the center of the oven and preheat oven to 325 degrees F.

 

Remove the bottom from a 9" springform pan. Trim a cardboard cake circle so that it fits snugly within the curved lip of the bottom of the pan. Cover the bottom with a piece of aluminum foil, leaving an overhang all around the edge. Carefully attach the springform ring.

 

Lightly butter the side of the ring. Place the crumbs and sugar in a bowl and mix together with a fork, ensuring that any lumps in the sugar have been broken up. Add the melted butter and mix until combined.

 

Press the mixture evenly over the bottom of the prepared pan. Refrigerate the crust while you prepare the filling.

 

Make the ganache using the next 3 ingredients: Place the chopped chocolate and butter in a small bowl. Bring the cream to a gentle boil and pour over the chocolate. Stir, allow to sit for one minute, and stir again until smooth. Set aside.

 

Make the filling: In a 4-1/2 qt bowl of a heavy-duty electric mixer, using the paddle attachment, beat the cream cheese on low speed for eight minutes, occasionally scraping the sides and paddle. When the cream cheese is soft and creamy, gradually add the sugar and beat at medium speed until combined.

 

Add the eggs, one at a time, ensuring that each is combined before adding the next but being careful not to over beat. Mix in the vanilla. At low speed, mix in the reserved white chocolate ganache. Scrape the filling into the prepared pan.

 

Bake for 60 to 70 minutes, until the top is slightly puffed and the center is just firm. Turn off the oven, prop open the door with a wooden spoon and allow the cheesecake to cool in the oven for 1 hour.

 

Place the cake on a wire rack to cool completely. Cover the pan with aluminum foil and refrigerate for 4 to 6 hours, or overnight. Top with cherry fruit filling or iced raspberry topping and shaved white chocolate.