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1
Position rack in center of oven; preheat to 325F.
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2
Butter 10-inch-diameter springform pan.
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3
Wrap outside of pan with foil.
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4
Finely grind cookies in processor.
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5
Add melted butter; process until crumbs are moist.
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6
Press crumbs onto bottom and 2 inches up sides of pan.
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7
Bake until set, about 15 minutes.
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8
Cool on rack.
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9
Maintain oven temperature.
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10
Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth.
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11
Remove from over water.
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12
Cool to lukewarm, stirring occasionally.
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13
Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes.
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14
Gradually add sugar, then salt; beat until smooth.
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15
Add eggs 1 at a time, beating well after each addition.
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16
Add sour cream, whipping cream and vanilla; beat until well blended.
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17
Bake cake until top begins to brown but center still moves slightly when pan is gently shaken, about 1 hour 20 minutes.
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18
Open oven door slightly; turn off oven.
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19
Leave cake in oven 30 minutes.
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20
Chill cake uncovered overnight.
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21
(Can be made 2 days ahead.
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22
Cover; keep refrigerated.)
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23
Run small knife between pan sides and cake.
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24
Release pan sides.
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25
Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely.
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26
Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils.
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27
Strain preserves.
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28
Brush glaze generously over strawberries, allowing some glaze to drip between berries.
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29
(Can be made 4 hours ahead.
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30
Chill.)
