Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of the prepared pan to form a crust. Set aside.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream until fully combined.
Gradually add the melted white chocolate to the cheesecake batter, mixing until smooth.
Pour half of the cheesecake batter over the crust in the springform pan. Drop spoonfuls of blueberry puree onto the batter and swirl with a knife. Repeat with the remaining batter and blueberry puree.
Bake for 50-60 minutes, or until the center is set and the edges are lightly browned. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Refrigerate the cheesecake for at least 4 hours or overnight before serving.
Garnish with fresh blueberries, whipped cream, and mint leaves before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and refrigeration)
Kcal: 480 kcal | Servings: 12 servings
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