Directions
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Make the Crust: Preheat your oven to 160°C (320°F). In a mixing bowl, combine the crushed biscuits and melted butter. Press this mixture firmly into the bottom of a 9-inch (23 cm) springform pan lined with parchment paper. Bake for 10 minutes, then let it cool completely.
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Make the Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the vanilla extract and the slightly cooled melted white chocolate, mixing thoroughly. Incorporate the eggs one at a time, beating gently after each addition. Finally, stir in the sour cream until everything is well combined. Gently fold in the blueberries, being careful not to crush them.
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Add Optional Swirl or Sauce: If you like, you can make a delightful blueberry sauce. In a small saucepan, combine additional blueberries, sugar, and lemon juice over medium heat. Cook until the berries release their juices. Then, add the cornstarch slurry to the pot, stirring until the mixture thickens. Allow it to cool slightly before swirling it into the cheesecake filling, or save it as a topping after baking.
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Bake: Pour the cheesecake filling over the crust in the springform pan. Bake in the preheated oven for 50–60 minutes. The center should be just set but still slightly jiggly, which will give it a wonderful texture. Once baked, let it cool in the oven with the door ajar for about an hour. Then, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight.
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Serve: Once chilled and set, top your cheesecake with fresh blueberries, white chocolate curls, or the prepared blueberry sauce. Slice it into individual portions, and enjoy the wonderful flavors!
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