Preheat oven to 300 degrees F (150 degrees C).
Wrap the outside of a 10 inch springform pan with foil. Grease the
inside of the pan.
Place the cream cheese, sugar, and flour in a mixing bowl and cream
until light and fluffy. Beat in eggs one at a time, mixing well after
each addition. Scrape bowl.
Melt 4 ounces of the white chocolate. With an electric mixer on low
speed, mix melted white chocolate into cream cheese mixture. Keeping
electric mixer on low, slowly beat in the vanilla and 1/2 cup of heavy
cream. Blend well. Pour mixture into the prepared springform pan.
Place cheesecake pan in a water bath filled with warm water. Bake
at 300 degrees F (150 degrees C) for 50 to 60 minutes, or until center
of the cheesecake is just firm. Cool at room temperature for 1 hour.
Refrigerate until set before removing from pan.
To make White Chocolate Brandy Sauce: Place 1 cup heavy cream in
a saucepan and bring to a boil. Watch carefully so it doesn't boil
over. Pour hot cream over 2 cups of finely chopped white chocolate
and stir with a wooden spoon until melted. Add brandy and continue
stirring until incorporated. Pour over chilled cheesecake and serve.
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