Ingredients:

For the ground:

1 1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup unsalted butter, melted

For the filling:

2 cups fresh blueberries (or frozen and thawed)
8 ounces white chocolate, chopped
1/4 cup heavy cream
3 (8 ounce) packages cream cheese, softened
1/2 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract

For the topping:

1 cup fresh blueberries
White chocolate shavings (optional)

Directions:

Prepare the crust: Mix together graham cracker crumbs, sugar and melted butter until well combined. Press into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

Make the blueberry sauce: Cook 2 cups blueberries over medium heat until they begin to burst. Puree with an immersion blender, then strain through a sieve to remove skins; set aside to cool.

Prepare the white chocolate mixture: Melt white chocolate with heavy cream, stirring until smooth; set aside to cool slightly.

Make the cheesecake filling: Beat cream cheese with sugar until creamy. Add eggs one at a time, then vanilla extract and the melted white chocolate.

Assemble the cheesecake: Pour half of the filling over the crust, add half of the blueberry sauce, then the remaining filling and sauce. Swirl with a toothpick.

Bake: At 325°F (163°C) for about 50-60 minutes. Turn off the oven, let cool with the door slightly open.

Cooling: Chill in the refrigerator for at least 4 hours, preferably overnight.

Garnish and serve: Garnish with fresh blueberries and white chocolate shavings. Serve well chilled.

Preparation time: 30 minutes | Cooking time: 1 hour | Total time: 7 hours (including chilling time) | Servings: 12