By daily 
White Chocolate Blueberry Cheesecake 
Ingredients:
For the Crust:
1½ cups graham cracker crumbs
¼ cup sugar
⅓ cup butter, melted
For the Cheesecake Filling:
4 packages (8 oz each) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
4 large eggs
8 oz white chocolate, melted and slightly cooled
½ cup sour cream
1½ cups fresh blueberries
For the Topping:
½ cup blueberry jam
Whipped cream (for garnish)
Fresh blueberries (for garnish)
Mint leaves (for garnish)
Instructions:
Preheat and Prepare the Crust:Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust.
Make the Cheesecake Filling:In a large bowl, beat the cream cheese and 1 cup of sugar together until smooth and creamy.
Add the vanilla extract and mix well.
Add the eggs, one at a time, beating well after each addition.
Gently stir in the melted white chocolate and sour cream until just combined.
Carefully fold in the fresh blueberries into the batter.
Bake the Cheesecake:Pour the cheesecake filling over the prepared crust in the springform pan.
Bake for 55-60 minutes, or until the center is almost set but still has a slight jiggle.
Remove from the oven and cool on a wire rack for 10 minutes.
Run a knife around the edge of the pan to loosen the cheesecake, then allow it to cool for 1 hour longer.
Refrigerate the cheesecake overnight for the best texture and flavor.
Add the Topping and Garnish:Before serving, spread blueberry jam evenly over the top of the cheesecake.
Garnish with whipped cream, fresh blueberries, and mint leaves for a beautiful and delicious presentation.
Serving and Storage:
Servings: 12 slices
Calories: 480 kcal per serving
Enjoy this White Chocolate Blueberry Cheesecake as a show-stopping dessert for any gathering or special occasion!