White Chocolate Blueberry Cheesecake

• 2 cups fresh blueberries (or frozen, thawed)
• 2 tablespoons granulated sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch mixed with 2 tablespoons water (for thickening)

Directions

Step 1: Prepare the Crust

1. Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper.
2. In a medium bowl, combine the vanilla cookie crumbs, melted butter, and granulated sugar. Stir until the mixture is well combined and the crumbs are evenly coated with butter.
3. Press the crumb mixture into the bottom of the prepared pan to form an even crust. Use the back of a spoon to pack it down firmly.
4. Bake the crust for 8-10 minutes, or until lightly golden. Remove from the oven and let it cool while you prepare the cheesecake filling.

Step 2: Make the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
2. Once the mixture is smooth, add the melted white chocolate and vanilla extract. Beat until fully combined.
3. Next, add the eggs one at a time, beating well after each addition. Make sure the eggs are fully incorporated into the batter.
4. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
5. Pour the cheesecake batter over the cooled crust, spreading it evenly with a spatula.

Step 3: Bake the Cheesecake