For crust: Stir together the crumbs and sugar in a small bowl. Stir in the melted butter and vanilla. Press into the bottom and a little bit up the sides of a 9" springform pan.

Bake at 375° for 8 minutes. Set aside to cool.

Cheesecake layer: Whisk together the sugar and cornstarch in a large mixing bowl. Beat in the cream cheese, sour cream, and vanilla till mixture is creamy. Fold in the vanilla bean seeds.

Spread into the crust and bake at 350° for 30-35 minutes or till edges are set. It's fine if the center isn't totally set up yet. Remove from oven and cool completely.

Mousse layer: Whip the cream till soft peaks form. Add the powdered sugar and vanilla and beat another minute or two. Set aside.

In a medium sized mixing bowl, beat the cream cheese till creamy and smooth. Beat in the melted white chocolate. Gently fold in the whipped cream mixture. Spread over the cooled cheesecake.

Vanilla bean cream: Beat the cream till soft peaks form. Add the powdered sugar and vanilla bean seeds. Beat for another minute or two, till seeds are well distributed. Spread over the mousse layer.

Cover the cheesecake and refrigerate for at least 2 hours, or overnight.