Melt the white chocolate in a heatproof bowl set over a pan of boiling water, being careful not to let the water touch the bottom of the bowl, and stir constantly until just melted. Let the chocolate cool until the chocolate remains liquid but is cooled to room temperature, about 10 minutes.
In a stand mixer fitted with a paddle, beat the cream cheese on high until smooth and creamy, about 3 minutes. Add the sugar, salt, and vanilla and beat on medium until light and smooth, about 3 minutes. Add the white chocolate and mix on low until just combined. Use a spatula to finish stirring the white chocolate into the cream cheese, making sure it is totally combined. Transfer the cream cheese mixture to a large bowl and set aside. Clean the mixing bowl if you have only one.
In a stand mixer fitted with a whisk, beat the cream (in the clean bowl) on low for 30-45 seconds. Increase the speed to medium and continue beating 30-45 seconds. Increase the speed to high and continue beating until stiff peaks form, 30-60 seconds.
With a rubber spatula, stir about one-third of the whipped cream into the cream cheese mixture and fold until completely combined. Add the remaining whipped cream and fold until combined and no streaks remain.
Scrape the filling over the cooled crust and smooth the top with an offset spatula. Decorated the top with jam swirls (see below). Refrigerate the cheesecake until firm, about 4 hours or up to 1 day.