Preheat oven to 350* Crush or finely crumbled the Vanilla Wafers or Graham Crackers . Pour in melted butter and combine until no more dry crumbs are left. Press into pie pan. Place in oven and bake crust for 15 minutes.
While this is cooking, melt 4 oz of the white chocolate in a double boiler on stove top.
Remove crust from oven and while still warm, pour the white chocolate in the bottom of the pie pan covering the full bottom. Refrigerate to cool and harden.
For the cheesecake, melt remaining white chocolate set aside to cool slightly. Cream together cream cheese and sugar. Add eggs two at a time, mixing smooth after each addition. Add the sour cream and the cooled chocolate; mix well. Reduce oven temp to 300*
Drizzle caramel on the top of the crust. I cover the full crust with a light layer of caramel before adding the cheesecake mixture.
Pour cheesecake mix into prepared, cooled pan. Fill within a 1/4 to 1/2 inch from top.
Bake for 90 Minutes. Remove from oven and place on cooling rack.
Once cool, drizzle the top with more caramel, I make kind of a criss cross pattern on mine.
Place in fridge and cool for one hour and then dig in!!!! Top with whipped topping if desired.