In a mixing bowl, blend the softened cream cheese, sugar, and corn starch until smooth.
Add vanilla bean paste, sour cream, and melted white chocolate, mixing until combined.
Pour in the eggs and egg yolks one at a time, mixing just until incorporated.
Pour the batter into the prepared crust in the pan.
Place the pan in a larger roasting pan, then pour boiling water around it.
Bake at 350°F for 1 hour, then leave it in the turned-off oven for another hour to cool gradually.
Once cooled, refrigerate the cheesecake for 8 hours or overnight.