Prepare the Crust:
Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, combine the graham cracker crumbs and sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture into the bottom of the prepared springform pan to form an even crust.

Bake for 8–10 minutes until lightly golden. Remove from the oven and allow it to cool while you prepare the filling.

Prepare the Cheesecake Filling:
In a small saucepan over low heat, melt the white chocolate chips with heavy cream, stirring constantly until smooth. Set aside to cool slightly.

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the sour cream, eggs, vanilla extract, and salt, and beat until combined.

Gradually mix in the melted white chocolate and heavy cream mixture until smooth and fully incorporated.

Bake the Cheesecake:
Pour the cheesecake batter over the cooled crust. Tap the pan on the counter to release any air bubbles.

Bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour. Then, remove from the oven and allow it to cool completely at room temperature before refrigerating for at least 4 hours, or overnight.

Prepare the Blueberry Sauce:
In a small saucepan, combine the fresh blueberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the blueberries soften and release their juices. If you prefer a thicker sauce, mix cornstarch with a small amount of water and add to the sauce, stirring until it thickens. Remove from heat and let it cool.

Assemble the Cheesecake:
Once the cheesecake has fully chilled, remove it from the springform pan. Drizzle the blueberry sauce over the top of the cheesecake or serve on the side.

Serve:
Slice and enjoy the creamy, indulgent layers of White Chocolate Blueberry Cheesecake!