Warm your oven to 350 degrees Fahrenheit. Using an 8-inch springform lined with lightly greased parchment paper, place to the side.

Separate your eggs. Place the egg yolks in one bowl and the egg whites in another. Place to the side.

Using a medium-sized microwave-safe bowl, add your white chocolate. In 20-second increments, on high heat, melt your chocolate. Stir well after every interval.

Pour the melted chocolate into a large bowl, then add the cream cheese. Cream your mixture together until silky smooth. Then add in your egg yolks and beat until mixed.

Using a stand mixer, add your egg whites and beat until stiff peaks form. Take ½ of your stiff egg whites and fold into your cream cheese and white chocolate mixture. Continue folding until you incorporate most of your white streaks. Next, gently fold in your remaining egg whites until you incorporate all your white streaks.

Add the batter to your prepared springform pan. Then take your springform pan and place it inside a larger pan, such as a 9" x 13" pan. Fill your pan with boiling water, one inch deep.

Add your cheesecake to the oven and bake until golden brown, with a little jiggle in the middle. It should take around 45 minutes, but begin checking at the 38-40 minute mark.

Once done, turn your oven off and leave your cheesecake to sit for 10 minutes. Then transfer your springform pan to a cooling rack and allow to cool completely. Once cooled, place in the fridge and chill for at least 3-4 hours to continue setting up (or overnight).