Preheat your oven to 300°F (150°C) and then wrap the outside of a nice spring-form pan with foil. Grease the inside of the pan to avoid sticking when you're done preparing the cake batter.
Mix the cream cheese, flour, and sugar together in a mixing bowl. Make sure you mix them until they are smooth, creamy and fluffy.
Mix in the eggs one at a time carefully so you can achieve a uniform mix. Scrape the bowl when you're done.
Melt the white chocolate with care and use an electric mixer on a low setting to mix it together with the cream cheese mixture.
Slowly beat in the vanilla and the heavy cream into the mix, making sure you blend it well so there will be no lumps or anything of the sort.
Pour the mixture down into the spring-form pan.
Place the cheesecake pan in a water bath filled with warm water and bake it for an hour or until the center of the cheesecake is nice and firm.
Cool it down for an hour and then refrigerate it until you have to remove it from the pan.
Place the chopped chocolate in a heat-proof bowl.
Pour a cup of cream into a saucepan and bring it to a boil. Be careful not to boil it over.
Pour the hot cream over the chocolate. Let it soften like that for about two minutes and begin stirring it in with a wooden spoon until it’s nicely blended together.
Add the brandy and keep stirring until it is to your liking.
Pour it over the cheesecake before serving.