Prepare the crust:
Combine graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Make the cheesecake filling:
Beat cream cheese and sugar until smooth. Beat in eggs one at a time, then stir in vanilla. In a separate bowl, whisk together sour cream and cornstarch. Gradually add this mixture to the cream cheese mixture. Gently fold in melted white chocolate.

Bake the cheesecake:
Pour the cheesecake batter over the cooled crust. Place the springform pan in a larger baking pan. Pour hot water into the larger pan to create a water bath, filling it about halfway up the sides of the springform pan. Bake at 325°F (165°C) for 50-60 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center. Turn off the oven and let the cheesecake cool in the oven for about an hour. Then, remove it to a refrigerator to chill completely for at least 8 hours.

Prepare the blueberry topping:
In a small saucepan, combine blueberries, sugar, cornstarch, and lemon juice. Bring to a simmer over medium heat, stirring constantly, until thickened. Let cool completely.

Assemble the cheesecake:
Pour the cooled blueberry topping over the chilled cheesecake. Refrigerate for at least 1 hour before serving.

Optional:

For a more intense blueberry flavor, use frozen blueberries and let them thaw before making the topping.
Garnish the cheesecake with fresh blueberries and a dollop of whipped cream.
For a richer flavor, use white chocolate chips with a higher cocoa butter content.
⏲️ Prep Time: 30 minutes | Total Time: 10 hours 30 minutes | Servings: