In a medium stainless steel bowl, beat the eggs until blended. Stir in sugar and then Meyer lemon juice.Cook over boiling water, stirring continuously with a wire whisk until mixture thickens; resembling pudding. Remove from heat and stir in white chocolate until melted and completely incorporated. Set aside and cool at room temperature. Cover and chill. Whip the cream to firm peaks. Fold the cool Meyer lemon mixture into the cream and spoon onto cheesecake.