Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs with the melted butter. Press this mixture evenly into the bottom of a springform pan. Bake for 10 minutes and allow to cool.

In a large bowl, beat the softened cream cheese and granulated sugar together until smooth. Gradually mix in the milk, then add the eggs one at a time. Stir in the melted white chocolate, vanilla extract, and sour cream. Gently fold in the chopped Reese's cups.

Pour the cheesecake filling over the cooled crust. Bake for 60-70 minutes, until the center is slightly set but still has a slight jiggle.

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Before serving, top the cheesecake with additional chopped Reese's cups and whipped cream.