Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with melted unsalted butter, stirring until fully blended. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake the crust for about 10 minutes until lightly golden, then remove it from the oven and allow it to cool.

In a large mixing bowl, mix the softened cream cheese with melted white chocolate until the mixture is smooth and creamy, about 2-3 minutes using a hand mixer. Add in the eggs one at a time, beating well after each addition.

Carefully pour the filling over the cooled crust, spreading it evenly. Bake for 50-60 minutes until the edges are set and the center has a slight jiggle. Avoid overcooking.

Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside for about an hour. After an hour, let it cool to room temperature before transferring it to the refrigerator.

Refrigerate for at least 4 hours, preferably overnight. Cover to prevent it from absorbing any odors.

Gently warm the caramel sauce for easy drizzling. Remove the sides of the springform pan and drizzle with caramel sauce. Garnish with white chocolate shavings and fresh berries if desired.