Preheat oven to 350 degrees. Beat cream cheese, cappuccino, sugar and vanilla extract with mixer until well blended. Add eggs, one at a time, continuing to mix until fully blended. Pour over crust. 20 Bake 40 minutes, or until center is almost set. Cool completely. Refrigerate for a minimum of 3 hours. When ready to serve cheesecake, place whipping cream and white chocolate in saucepan. Place saucepan on the stove, and heat on low until white chocolate is completely melted. Stir occasionally until mixture is well blended. Pour white chocolate sauce over cooled cheesecake. Place cheesecake in refrigerator for 15 minutes or until white chocolate is firm.