White Chocolate Blueberry Cheesecake

For the Crust:

1 1/2 cups graham cracker crumbs

1/4 cup granulated sugar

6 tablespoons unsalted butter, melted

For the Filling:

12 ounces white chocolate, melted and slightly cooled

3 (8-ounce) packages cream cheese, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1/4 cup sour cream

1/4 cup heavy cream

For the Blueberry Swirl:

1 cup fresh or frozen blueberries

2 tablespoons granulated sugar

1 tablespoon lemon juice

Optional Toppings:

Fresh blueberries

White chocolate shaving

Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.

Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture into the bottom of the prepared springform pan to form an even crust layer. Bake for 8-10 minutes, or until lightly golden. Remove from the oven and set aside to cool.

Prepare the Blueberry Swirl: In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, for about 5 minutes, until the blueberries have softened and released their juices. Remove from heat and set aside to cool slightly. Once cooled, mash the blueberries slightly with a fork or potato masher to create a chunky sauce.

Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract, sour cream, and heavy cream, and beat until the mixture is well combined.

Add the White Chocolate: Pour the melted white chocolate into the cheesecake filling mixture and mix until smooth.

Assemble the Cheesecake: Pour the cheesecake filling into the cooled crust. Drop spoonfuls of the blueberry mixture onto the surface of the cheesecake, and then use a knife or skewer to swirl the blueberry sauce through the filling in a marbled pattern.

Bake the Cheesecake: Bake the cheesecake for 55-65 minutes, or until the center is almost set but still slightly wobbly. The edges should be golden brown. Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour. Afterward, transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.

Serve: Once chilled, remove the cheesecake from the springform pan and transfer it to a serving platter. Top with fresh blueberries and white chocolate shavings before serving.