Use a double boiler to gently melt 8 oz. white chocolate, taking care not to scorch. Set aside to cool completely.
In the bowl of a freestanding electric mixer with a paddle attachment, cream 16 oz. cream cheese on medium-high speed until smooth and creamy, about 1 or 2 minutes.
Add 2 eggs and 1/2 cup sugar and continue beating on medium speed until just combined.
Use a rubber spatula to gently add the cooled white chocolate (from the first step) and 1 teaspoon pure vanilla extract, stirring by hand until just combined.
Spread mixture evenly over the baked and cooled graham cracker crust and tap the pan gently on the counter to let the cheesecake filling gently spread out and settle in.
Sprinkle the top of the cake with 1 1/4 cups wild berries, pressing the berries ever so slightly with the back of a spoon so that the berries are almost level with the cheesecake filling.
Bake in the preheated oven for 40 - 45 minutes, or until the cheesecake wobbles just slightly through the center and the edges are a little golden.
Remove from the oven and cool completely on a wire rack, before placing in the refrigerator for at least 3 hours to chill thoroughly.