White Chocolate Blueberry Cheesecake

Prepare the crust:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

In a medium bowl, mix together graham cracker crumbs, sugar, and melted butter until well combined.

Press the mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let cool while preparing the filling.

Make the cheesecake filling:

In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.

Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.

Stir in the melted white chocolate until fully incorporated.

Gently fold in the fresh blueberries.

Bake the cheesecake:

Pour the cheesecake filling over the prepared crust. Smooth the top with a spatula.

Bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually.

Prepare the blueberry topping:

In a small saucepan, combine the blueberries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens and the blueberries release their juices (about 5-7 minutes).

Remove from heat and let cool completely.

Chill and serve:

Once the cheesecake has cooled to room temperature, spread the cooled blueberry topping evenly over the top.

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely before slicing and serving.

Serve:

Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the pan sides.

Slice the cheesecake into wedges and serve chilled. Enjoy!