Preheat oven 325 degrees for a silver pan or 300 degrees for a dark non-stick pan.

Crush vanilla wafers in food processer until fine crumbs. Add 1/4 C. sugar and 6 Tbs. butter. Use short spurts until well-mixed, then pat into bottom and slightly up sides of 9 inch spring form pan. Bake 20-25 minutes until lightly brown.

In microwave or in double boiler, melt chopped white chocolate until smooth. In large mixing bowl, beat cream cheese, 3/4 C. sugar, 1 1/2 tsp. vanilla on low speed until smooth. Add melted white chocolate. Still on low speed add 1 egg at a time mixing well after each egg. Do not overbeat, you want creamy not fluffy. Pour over crust. Sometimes I don't even let crust cool, it helps start cooking the inside of cake.

Bake for 55-60 minutes in the center of the oven until almost set. It will still be jiggly like Jell-O but will be firm. Cool in pan. Run knife around rim to loosen cake. Best if refrigerated overnight. Serve with fresh strawberries or blackberries or raspberries.Note: I have found that if you use room temperature ingredients and slow speed on your mixer you end up with a better non-cracking cheese cake.