Mix graham cracker crumbs, melted butter and sugar in large bowl. Press into bottom and sides of 9-inch springform pan. Refrigerate several hours to set.

Preheat oven to 300°F. Combine cream cheese and butter in large bowl of electric mixer and beat until smooth. Add eggs one at a time, blending well after each addition. Add white chocolate, vanilla and salt and beat 1 or 2 minutes at medium speed. Turn mixture into prepared graham cracker crust. Bake 1 hour. Let stand 2 hours at room temperature, then refrigerate for about 12 hours before serving.