Preheat oven to 400°F and position one rack in the middle and another rack in the bottom third of the oven.
Prepare a 9” springform pan. Line the bottom of the pan with parchment paper. Trim excess paper leaving about 1” of parchment around the pan and close the pan. Wrap one sheet of heavy duty aluminum foil around the pan. Spray bottom of pan with pan release or grease lightly with butter.
In a medium sized, microwave safe bowl, place the white chocolate. Coarsley chop the chocolate. Place in microwave and heat at 100% power in 15 second bursts, stirring between each burst. When a few small clumps of unmelted chocolate remain, remove from microwave and stir until the chocolate is completely melted. Set aside.
In the bowl of a stand mixer, add room temperature cream cheese. Beat with a paddle attachment, on medium speed until smooth and creamy.
Add sugar and continue to beat on low. Add salt, vanilla extract, and lemon juice. Beat until combined.
With mixer on low, add room temperature eggs, one at a time until fully combined.
Next add in the melted white chocolate. The white chocolate should be tepid, not hot or cold. Mix to combine. Stop the mixer and scrape the bowl with a rubber spatula making sure all ingredients are combined.
Stop mixer and fold in room temperature sour cream using a rubber spatula.
Pour batter into a prepared springform pan. Tap pan gently on the work surface to deflate any large bubbles. Place pan on the top oven rack.
Place a baking pan with 4-6 cups of boiling water on the lower oven rack. Water should be about 2” deep.
Bake at 400°F for 10 minutes. After 10 minutes, lower temperature to 300°F and continue baking for 45-55 minutes. Cheesecake will be set in the center. DO NOT OPEN DOOR THE FIRST 45 minutes of baking.
Once cheesecake is finished baking, place on cooling rack. Lower oven temperature to 350°F. Allow cheesecake to cool for 10 minutes.
Prepare sour cream topping while cheesecake cools.