Instructions:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
Combine the graham cracker crumbs, 1/4 cup sugar, and melted butter in a medium bowl. Press this mixture firmly into the bottom of the prepared pan.
In a large bowl, beat the cream cheese and 1 cup sugar until smooth. Add in the vanilla extract and mix well.
Beat in the eggs one at a time, ensuring each is well incorporated before adding the next. Stir in the melted white chocolate and sour cream until just combined.
Gently fold in the fresh blueberries. Pour the batter over the crust in the springform pan.
Bake for 55-60 minutes or until the center is almost set. Cool the cheesecake on a wire rack for 10 minutes. Run a knife around the edge of the pan to loosen the cheesecake, then cool for an additional hour. Refrigerate overnight.
Before serving, spread the blueberry jam over the top of the cheesecake. Garnish with whipped cream, fresh blueberries, and mint leaves.
Prep Time: 30 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 30 minutes
Calories: 480 kcal
Servings: 12 servings
