Preheat oven to 150 degrees C. Wrap the outside of a 23cm springform pan with foil. Grease the inside of the pan.
Place the cream cheese, sugar and flour in a mixing bowl and cream until light and fluffy. Beat in eggs one at a time, mixing well after each addition. Scrape bowl.
Melt the white chocolate. With an electric mixer on low speed, mix melted white chocolate into cream cheese mixture. Keeping electric mixer on low, slowly beat in the vanilla and 1/2 cup of thickened cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake for 50 to 60 minutes, or until centre of the cheesecake is just firm. Cool at room temperature for 1 hour. Refrigerate until set before removing from pan.
Place 1 cup thickened cream in a saucepan and bring to a boil. Watch carefully so it doesn't boil over. Pour hot cream over finely chopped white chocolate and stir with a wooden spoon until melted. Add brandy and continue stirring until incorporated. Pour over chilled cheesecake and serve.