Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, granulated sugar, and a splash of vanilla extract. Mix until well blended, resembling wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake the crust for 10 minutes, then remove from the oven and set aside to cool completely.

Begin by melting white chocolate in a microwave-safe bowl, stirring every 30 seconds until smooth, then set aside to cool slightly. In a large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add granulated sugar and vanilla extract, mixing until well combined. Add the eggs one at a time, mixing just until incorporated, then pour in the melted white chocolate, heavy cream, and all-purpose flour, blending until the mixture is silky and free of lumps.

Pour the creamy cheesecake filling onto the cooled graham cracker crust, smoothing the top with a spatula. Wrap the bottom of the springform pan in aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish, then fill it with hot water until it reaches halfway up the sides of the springform pan. Bake in the preheated oven for 55 to 65 minutes, watching for the edges to be set while the center has a slight jiggle.

After baking, turn off the oven and crack the door open. Allow the cheesecake to cool in the oven for about an hour; this helps prevent cracks. Once cooled, remove it from the water bath and refrigerate for at least 4 hours, preferably overnight, to ensure it sets perfectly and enhances its flavor.

In a mixing bowl, whip the heavy cream with powdered sugar and a hint of vanilla extract until soft peaks form. Once the cheesecake is fully chilled, spread the whipped cream evenly over the top, creating a luxurious layer. For an elegant finish, garnish with white chocolate shavings before serving.