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Bake in the preheated oven for 60 to 70 minutes, or until the cheesecake is set in the center and the top has a light golden hue.
After baking, turn off the oven and let the cheesecake cool inside with the door slightly ajar for about an hour.
Once cooled, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set completely.
Before serving, drizzle the melted white chocolate over the top and garnish with additional chopped pecans.
Prep Time: 20 minutes | Total Time: 5 hours (including cooling and refrigeration) | Servings: 8-10 slices
