Blueberry Cheesecake with White Chocolate

A graham cracker crust, fresh blueberries, and a delicious white chocolate cheesecake with whipped cream and blueberry jam on top!

Ingredients

1. 1 1/2 cups of crumbs from graham crackers
2. 1/4 cup of sugar
3. One-third cup melted butter
4. Four packages of softened cream cheese (8 ounces each)
5. One cup of sugar
6. One teaspoon of extract from vanilla
7. Four big eggs
8. Eight ounces of melted, slightly chilled white chocolate
9. A half-cup of sour cream
10. One and a half cups of fresh blueberries
11. Half a cup of blueberries
12. Whipping cream as a garnish
13. As a garnish, fresh blueberries
14. For garnish, mint leaves

Instructions

First, get the crust ready.

• Set the oven temperature to 325°F (160°C). A 9-inch springform pan should be greased.
• Combine the melted butter, 1/4 cup sugar, and graham cracker crumbs in a medium basin. Press into the pan’s bottom.

Get the cheesecake filling ready.

• Cream cheese and 1 cup sugar should be beaten until smooth in a large bowl. Mix thoroughly after adding the vanilla extract.
• Beat after each addition of eggs, one at a time. Add the sour cream and melted white chocolate and stir until barely incorporated.
• Gently fold in the fresh blueberries, then cover the pan’s crust with the batter.

Bake

• Bake until the middle is almost set, 55 to 60 minutes. Allow to cool for ten minutes on a wire rack. To loosen, run a knife around the edge, then let it cool for another hour. Keep in the fridge all night.

Add the toppings.

• Cover the cheesecake with blueberry jam before serving. Add mint leaves, fresh blueberries, and whipped cream as garnish.