Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract until the mixture resembles wet sand. Press this mixture firmly into the bottom of a springform pan. Bake for 10 minutes until golden brown, then remove from the oven and set aside to cool.

In a heatproof bowl, melt the chopped white chocolate until smooth, stirring occasionally. In a separate bowl, beat softened cream cheese until creamy. Gradually add sugar and vanilla extract, mixing well. Incorporate eggs one at a time, then blend in heavy cream, melted white chocolate, and flour until smooth.

Pour the creamy filling into the cooled crust, smoothing the top. Wrap the springform pan in aluminum foil and place it in a larger baking dish filled with hot water. Bake for 55 to 65 minutes until the edges are set and the center has a slight jiggle. Turn off the oven and let the cheesecake cool inside for 1 hour.

After the initial cooling, carefully remove the springform pan from the water bath and let it cool to room temperature. Cover with plastic wrap and refrigerate for at least 4 hours.

In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread the whipped cream over the chilled cheesecake.

Sprinkle white chocolate shavings atop the whipped cream. Slice the cheesecake and serve chilled.