Reduce oven heat to 300°F (148ºC).
Put cream cheese in a mixing bowl and, using a paddle, mix until it becomes smooth.
Add sugar and mix again (scraping sides as needed). Add eggs one at a time, scraping bowl between additions.
When eggs are all added and mixture is smooth, add flour, sour cream and vanilla bean seeds, then continue to mix until smooth.
Melt Ivoire 35% White Chocolate and then add to the cheesecake batter. Mix until combined.
Pour batter into the molds (approximately 3-6 inch round) prepared with the shortbread crust.
Bake at 300°F (148ºC) until batter is set, 30-40 min (depending on mold size)
Allow to cool and then put into the fridge.