For the crust:
14 graham crackers
1/2 cup melted butter (1 stick)
1/4 cup sugar
1 cup melted white chocolate
For the filling:
16 oz. softened cream cheese (two packages)
1/2 cup sugar
1/3 cup heavy cream
1 lightly beaten egg
2 teaspoons vanilla
2 cups blueberries (more or less to cover the top of the cheesecake)
Combine the graham crackers, butter, and sugar for the crust. Press firmly into the bottom of a 9 inch springform pan. Pour the melted white chocolate over the crust and put in the freezer while you prepare the filling.
Preheat oven to 300ºF. Beat together the cream cheese and sugar until smooth. Add the heavy cream, egg, and vanilla and beat just until combined. Pour into chilled crust (you’ll want the white chocolate to be pretty firm before you do) and top with blueberries. They should float. I placed each berry so they were evenly distributed, but if you’re feeling lazy you could just sprinkle them.
Place the cheesecake pan on a baking sheet and then wrap two wet dishtowels around it to help it bake more evenly (no, they won’t catch on fire in the oven). Bake for 1 hour and 10 minutes. Then turn the oven off and crack the oven open a few inches and leave the cheesecake in there for 30 minutes (it helps prevent cracking in the top if you let it cool off slowly like this). Refrigerate until ready to serve.
White Chocolate Blueberry Cheesecake
