Place the finely chopped white chocolate in a heat-safe bowl.
Heat the tested portion of the heavy cream until hot but not boiling, then pour it over the chocolate.
Let it sit briefly, then stir until smooth.
Add the softened cream cheese and mix until completely creamy.
Let the white chocolate mixture cool slightly if still warm.
Whip the remaining cold cream in a separate bowl until soft-to-medium peaks form.
Gently fold the whipped cream into the white chocolate mixture in batches.
Spoon or pipe the mousse into serving glasses.
Refrigerate for at least 2 hours.
Garnish with white chocolate shavings if desired and serve chilled.
