Ingredients
For the Crust:
• 1 ½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup unsalted butter, melted
For the Cheesecake Filling:
• 16 oz cream cheese, softened
• ½ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream
• 4 oz white chocolate, melted and slightly cooled
For the Blueberry Swirl:
• 1 cup fresh or frozen blueberries
• 2 tbsp granulated sugar
• 1 tsp cornstarch
• 1 tbsp water
For the White Chocolate Ganache (Optional):
• 4 oz white chocolate, chopped
• ¼ cup heavy cream
Instructions
1. Preheat the Oven & Prepare the Crust
• Preheat oven to 325°F (163°C).
• Mix graham cracker crumbs, sugar, and melted butter.
• Press into the bottom of a greased 9-inch springform pan.
• Bake for 8 minutes, then set aside to cool.
2. Make the Blueberry Swirl
• In a small saucepan, cook blueberries, sugar, cornstarch, and water over medium heat until thickened (about 5 minutes).
• Mash the berries slightly and let the mixture cool.
3. Prepare the Cheesecake Filling
• Beat cream cheese and sugar until smooth.
• Add eggs one at a time, mixing well after each.
• Mix in vanilla extract, sour cream, and melted white chocolate until smooth.
4. Assemble & Bake
• Pour the cheesecake filling over the crust.
• Drop spoonfuls of the blueberry mixture on top and swirl with a knife.
• Bake for 50-55 minutes, or until the center is set but slightly jiggly.
• Turn off the oven and let the cheesecake cool inside for 1 hour before refrigerating for at least 4 hours.
5. Prepare the White Chocolate Ganache (Optional)
• Heat heavy cream until warm, then pour over chopped white chocolate. Stir until smooth.
• Pour over the chilled cheesecake before serving.
6. Serve & Enjoy!
• Slice and serve with fresh blueberries on top. Enjoy!