Take + leave out cream cheese and sour cream to let soften.

Using the double boiling method, add the heavy cream and white chocolate to the top layer. Melt the chocolate thoroughly and stir. Then let cool for a few mins.

Preheat the oven to 325°F.

Using an electrical mixer, mix together the cream cheese and add the sugar slowly. Mix until the batter is smooth.

Mix in the sour cream, vanilla extract, cooled white chocolate, lemon zest and lemon juice.

Light beat the 3 large eggs separately. Fold them into the mixture one at a time.

Grease the sides of a 9" springform pan. Line the bottom with parchment paper. Pour the batter into the springform pan.

Place the springform pan in a big pot. Add water to the pot, about half way of the outside of the springform pan. Bake for ~75-90 mins

The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. If a toothpick comes out clean, its ready. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

Serve + Enjoy!