Transfer filling to crust lined pan,bake until edges of filling are puffed and dry look and center is just set. About 50-60 minutes. I usually put a pan of hot water on bottom rack of oven under the cheesecake. I think this helps to prevent top from cracking. When cheesecake is done turn the oven off and leave the cheesecake in the oven with the door closed for one hour then crack the door and leave cheesecake for another 30 minutes then put on counter until completely cool and then topped with frosting and refrigerate.
For topping mix the sour cream and powdered sugar together. Spread this on cool cheesecake and top with grated white chocolate