In a medium saucepan over medium heat, combine 1 cup of granulated white sugar. Stir continuously until the sugar melts and turns a golden amber color, about 8-10 minutes. Carefully add ¼ cup of unsalted butter, followed by ½ cup of heavy cream, and a pinch of salt. Allow the mixture to simmer for 2-3 minutes until thickened, then remove from heat and stir in a teaspoon of vanilla extract. Set aside to cool.

Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the base and sides with aluminum foil. Line the bottom with parchment paper.

In a food processor, combine 1 cup of graham cracker crumbs and 1 cup of crushed mini pretzels. Mix in ½ cup of melted unsalted butter and 2 tablespoons of sugar until the mixture resembles wet sand. Press into the bottom of the prepared springform pan. Bake for 10 minutes until lightly golden, then allow cooling completely.

In a large mixing bowl, beat 16 oz of cream cheese and ¾ cup of granulated white sugar until smooth. Add 2 tablespoons of cornstarch, then incorporate 1 cup of sour cream and 1 teaspoon of vanilla extract. Fold in 8 oz of melted white chocolate, then add 3 eggs one at a time, mixing on low speed.

Pour the cheesecake batter into the cooled crust. Place the springform pan in a large roasting pan, fill with hot water until halfway up the sides of the springform pan. Bake for 1 hour. Turn off the oven and leave the cheesecake inside with the door slightly ajar for another hour.

Once the cheesecake has cooled to room temperature, remove it from the oven and the water bath. Allow it to cool completely for about an hour before refrigerating for at least 8 hours or overnight.