Here is a recipe that appeared in the Knoxville News-Sentinel. I have never tried it, but it looks good!

ORANGERY'S WHITE CHOCOLATE CHEESECAKE

CRUST:
3 tablespoons softened butter
1 cup finely chopped walnuts (or pecans)

Butter 9-inch springform pan and coat with chopped nuts.

Press nuts against sides to make a crust. Place pan in freezer to set nuts. Remove from freezer and before adding batter, cover outside of pan, halfway up the sides and all around it, with foil. If it leaks, the batter won't go all over the oven.

CAKE:
1 1/2 pounds white chocolate
3/4 cup scalded heavy (whipping) cream
3 (8-ounce) packages cream cheese, softened
1 cup granulated sugar
4 tablespoons all-purpose flour
4 large eggs
1 tablespoon vanilla

Put white chocolate in double boiler over boiling water. Scald heavy cream, almost to boiling. (You can heat the cream in a microwave, about 1 minute on high). When chocolate begins to melt, add scalded cream and stir until smooth with wooden spoon. The mixture may start to stiffen slightly so that is why cream must be hot.

In electric mixer beat the softened cream cheese until smooth. Add sugar and continue mixing until smooth. Add flour and mix until smooth. Add chocolate mixture and beat until smooth. Add eggs, one at a time, and mix well after each addition. Stir in vanilla.

Pour mixture into prepared pan and bake in a 425 degree oven 15 minutes. Reduce heat to 300 degrees and bake for 1 hour or until toothpick inserted in middle comes out clean. Turn off oven and leave cheesecake inside for 30 minutes to two hours. Then let cake set at room temperature two hours.

Refrigerate cheesecake overnight, lightly covered with plastic wrap. Punch holes in wrap to prevent moisture from forming on the top.

Remove sides of springform pan. If you leave the cake on the base, it will be easier to serve.

The cake will be brown on top. If you want it to be white, use a serrated knife and cut a thin layer off the top of the cake.

Yield: 12 to 16 servings.

Garnish, as desired.

(Notes that were included with the recipe:)
Cost of making it will vary from $10 to $23, depending on the price of the white chocolate. The better the chocolate, the better the finished result. Lindts white confectionery bars were used to make the cake pictured today. Do not use white candy coating

The cake is best if prepared a day ahead and refrigerated.

The Orangery owner Karen Kendrick says the white chocolate cheesecake has been served at the restaurant since about 1986. The recipe appeared in Gourmet Magazine in 1988.