Step 1
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Holding the pod open scrape seeds from each half using the flat side of your knife; place in a bowl. Repeat with second vanilla bean placing seeds in a separate bowl.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
Mix graham cracker crumbs melted butter and 1/4 white sugar together in a bowl. Press over the bottom and up the sides of a 9-inch springform pan.
Step 4
Combine 2 packages cream cheese sour cream 1 cup white sugar and cornstarch in a large bowl; mix until sugar is dissolved. Add seeds from 1 vanilla bean softened butter and vanilla extract; blend until smooth. Pour over graham cracker crust.
Step 5
Bake in the preheated oven until top is a light tan color 30 to 35 minutes. Cool for 1 to 2 hours.
Step 6
Beat 2 cups heavy cream in a chilled bowl with an electric mixer until soft peaks form. Add 1/4 confectioners' sugar 1 tablespoon at a time beating until cream is stiff. Place in the refrigerator.
Step 7
Melt white chocolate in top of a double boiler over simmering water stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat and let cool about 5 minutes.
Step 8
Beat 1 package cream cheese with an electric mixer until fluffy. Beat in white chocolate until smooth. Fold in whipped cream. Spread over the cooled cheesecake. Chill for 1 to 2 hours.
Step 9
Beat 1 cup heavy cream in a chilled bowl with an electric mixer until soft peaks form. Beat in seeds from the second vanilla bean and 1 1/2 tablespoon confectioners' sugar until stiff peaks form. Spread over cheesecake. Cover and refrigerate until firm at least 1 day.