Sort ingredients
darthjoker1965
QR Code
Listen
Pdf
Preheat the oven to 325°F and grease a 9-inch springform pan.
Combine the graham cracker crumbs, ¼ cup sugar, and melted butter.
Press the mixture firmly into the bottom of the prepared pan.
Beat the softened cream cheese and 1 cup sugar until smooth and creamy.
Add the vanilla and mix until combined.
Add the eggs one at a time, beating after each addition.
Stir in the melted white chocolate and sour cream just until combined.
Gently fold the fresh blueberries into the cheesecake batter.
Pour the filling evenly over the graham cracker crust.
Bake for 55–60 minutes, or until the center is almost set.
Cool on a wire rack for 10 minutes.
Carefully run a knife around the edge of the pan, then cool for another hour.
Cover and refrigerate overnight.
Before serving, spread the blueberry jam over the cheesecake.
Garnish with whipped cream, fresh blueberries, and mint leaves if desired.