Directions
Combine first 5 ingredients in a medium bowl; blend well.
Press onto bottom and 2 inches up sides of a 10 inch springform pan.
Bake at 350 degrees for 5 minutes.
Cool on wire rack.
Combine cream cheese and 1 cup sugar in a large mixing bowl; beat at medium speed of an electric mixer until fluffy.
Add sour cream and vanilla; mix well.
Stir in white chocolate.
Beat egg whites (at room temperature) in a large bowl at high speed of an electric mixer until foamy; add cream of tartar, beating until soft peaks form.
Fold egg whites into cream cheese mixture.
Spoon mixture into crumb crust.
Bake at 325 degrees for 55 minutes; turn oven off.
Leave cheesecake in oven 30 minutes; partially open door of oven and leave cheesecake in oven an additional 30 minutes.
Cool, chill 8 hours.
Remove from pan.
