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White Chocolate Blueberry Cheesecake

This White Chocolate Blueberry Cheesecake features a silky filling, buttery crust, and swirled blueberry sauce—an elegant dessert for any occasion.
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Ingredients
  

For the Crust

  • 2 cups vanilla cookie crumbs
  • 6 tablespoons unsalted butter melted
  • 1 tablespoon granulated sugar

For the Cheesecake Filling

  • 24 ounces 680 g cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs at room temperature
  • 8 ounces 225 g white chocolate, melted and slightly cooled
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch

For the Blueberry Sauce

  • 2 cups blueberries fresh or frozen
  • ½ cup granulated sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons cornstarch mixed with 1 tablespoon cold water

Optional Garnishes

  • Fresh blueberries
  • White chocolate curls
  • Whipped cream

Instructions
 

  • Cook blueberries with sugar and lemon juice, thicken with cornstarch, then cool completely.
  • Preheat oven to 325°F (160°C); mix cookie crumbs, butter, and sugar, press into a 9-inch pan, and bake 10 minutes.
  • Beat cream cheese with sugar, add eggs, sour cream, vanilla, cornstarch, and folded melted white chocolate.
  • Pour most batter over crust, add blueberry sauce, gently swirl, then pour remaining batter and swirl again.
  • Bake in a water bath 55–65 minutes; leave in oven with door cracked 1 hour.
  • Cool at room temperature, then refrigerate at least 4 hours or overnight.
  • Serve with extra blueberry sauce, fresh berries, white chocolate curls, or whipped cream.