In a small bowl mix the crumbs, 1/3 cup white sugar and melted butter. Press into the bottom and a little up the sides of a 23cm springform cake tin.
Bake for 15 minutes in the preheated oven then set aside to cool. Turn the oven down to 160 degrees C. Chop the white chocolate into pieces and melt over a double boiler along with the cream, stirring occasionally until melted. Set aside.
In a mixing bowl beat the cream cheese and 1 cup sugar until soft. Stir in the eggs, one at a time, mixing well between additions. Stir in the chocolate mixture until fully incorporated. Pour into the prepared crust.
Bake for 55 to 60 minutes in the preheated oven. Let cake cool to room temperature then refrigerate for at least 8 hours before serving.