Prepare the White Chocolate Cookie Crust: Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed white chocolate cookies and melted butter, stirring until well mixed. Press the mixture firmly into the base of a 9-inch springform pan. Bake for 7 minutes, then let it cool completely.
Make the Pumpkin Cheesecake: Increase oven temperature to 375°F (190°C). In a large bowl, beat the cream cheese on medium speed for 1 minute, scrape down the sides, and beat for another 30 seconds until smooth. Add the brown sugar and continue beating for 1 minute.
Add the eggs one at a time, mixing well and scraping down the bowl after each addition. Add the pumpkin puree, sour cream, pumpkin spice, vanilla, and salt. Beat on medium speed for 30 seconds or until fully combined.
Pour the cheesecake mixture over the cooled crust. Place the springform pan on a baking sheet and bake for 20 minutes. Reduce the oven temperature to 300°F (150°C) and bake for another 30 minutes or until the cheesecake is set but slightly jiggly in the center.
Remove from the oven and run a butter knife around the edges to release the cheesecake from the pan. Allow it to cool to room temperature, then refrigerate for 5-6 hours or overnight for best results.
Prepare the White Chocolate Glaze: In a saucepan over medium heat, warm the heavy cream until it just begins to steam. Turn off the heat and add the chopped white chocolate and butter. Gently shake the pan to ensure the cream covers the chocolate. Let it sit for 3 minutes, then stir until smooth.
Allow the glaze to cool at room temperature for 15 minutes, then refrigerate for 30 minutes to 1 hour, stirring occasionally until thickened. Pour the glaze over the chilled cheesecake before serving.