Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs and melted unsalted butter until well integrated. Firmly press this mixture into the bottom of a 9-inch springform pan, ensuring it creates an even, compact layer. Bake the crust for about 10 minutes or until lightly golden, and then allow it to cool while you prepare the filling.

In a large mixing bowl, beat the room-temperature cream cheese until smooth and creamy, using an electric mixer on medium speed for about 2 minutes. Gradually add the melted white chocolate and sugar, blending until fully combined. Incorporate the eggs one at a time, mixing just until smooth and velvety—be careful not to overmix, as this can lead to cracks in your cheesecake.

Pour the creamy mixture over the cooled crust in the springform pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 50-60 minutes, or until the edges are set and the center has a slight jiggle. To prevent cracks, turn off the oven and crack the door open, allowing the cheesecake to cool inside for 1 hour.

Once cooled, carefully transfer the cheesecake to the refrigerator. Cover it loosely with plastic wrap and chill for at least 4 hours, preferably overnight, to let the flavors meld beautifully.

Before serving, drizzle a generous amount of caramel sauce over the chilled cheesecake, allowing it to cascade down the sides for an appealing presentation. Optionally, sprinkle white chocolate shavings on top for an added touch of elegance. Slice into portions and enjoy.