Creamy cheesecake with white chocolate icing

Preheat the oven to 160 degrees. Place a tray with hot water at the bottom of the oven and a cheesecake tin on the middle shelf. Bake for 75 minutes, top-bottom heating. Cool the cheesecake with the oven door ajar.
Topping: Combine the cream with chocolate in a water bath. Spread the icing onto the cooled cheesecake. Decorate with sugar sprinkles.