Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs and melted unsalted butter, stirring until the mixture resembles wet sand. Press this crumb mixture firmly into the bottom of a 9-inch springform pan, creating an even layer. Bake in the preheated oven for about 10 minutes until it turns golden and fragrant, then remove and let it cool completely.

While the crust cools, prepare the filling. In a large mixing bowl, blend softened cream cheese with melted white chocolate using an electric mixer on medium speed until smooth and creamy. Gradually add granulated sugar, continuing to mix until homogeneous.

Gently fold the caramel sauce into the cream cheese and white chocolate mixture using a spatula, ensuring an even distribution of flavors. Pour this filling over the cooled graham cracker crust, spreading it evenly.

Carefully place the filled springform pan into the oven and bake at 350°F (175°C) for about 45-50 minutes, until the edges set while the center remains slightly jiggly. Turn off the oven and crack the door open, leaving the cheesecake inside for an additional hour to cool gradually.

Once cooled, let the cheesecake cool at room temperature for about 30 minutes. Cover and refrigerate for at least 4 hours, preferably overnight.

Before serving, drizzle extra caramel sauce on top, garnish with white chocolate shavings, and serve with fresh berries on the side.