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Combine cream cheese and granulated sugar in the bowl, and mix in a hot-water bath until it has a smooth texture.
Combine sour cream and Greek yogurt in another bowl, and mix well using a rubber spatula.
Mix the 2 egg yolks and add into (2) above in thirds, mixing well with a whisk after each third is added. Add lemon juice and cornstarch and mix well.
Heat cream in a small pan on medium heat, add white chocolate, grated tonka beans, vanilla bean seeds, and pods. Turn off the heat after bringing it to a boil.
Mix (1) and (4) with a whisk. Add (3) and mix until it becomes smooth. Strain and pour into a cake tin lined with parchment paper.
Place the filled cake tin on a cooking sheet (at least 3 cm deep) and place it into the oven. Pour 3 cm of water into the cooking sheet.
Bake at 350°F/ 180℃ for 25 min. and 300°F /150℃ for 20 min. Take out of the oven, allow it to cool, and turn the cheesecake out. Cool in the refrigerator for at least 4 hours.