STEP 1: Prepare the Pan

1. Preheat your oven to 325°F (160°C).

2. Line the bottom of a 9-inch springform pan with parchment paper.

3. Wrap the outside of the pan tightly with 2–3 layers of heavy-duty aluminum foil to prevent water from leaking in during baking.

4. Set aside.

STEP 2: Make the Crust

1. In a medium bowl, combine:

   • Crushed graham crackers (or vanilla wafers)

   • Melted butter

   • Sugar (optional)

   • Pinch of salt

2. Mix until the crumbs are evenly coated and resemble wet sand.

3. Press the mixture firmly into the bottom of the prepared pan using the back of a spoon or a glass.

4. Bake for 10 minutes, then remove from the oven and let cool completely.

STEP 3: Melt the White Chocolate

1. Place white chocolate in a microwave-safe bowl.

2. Microwave in 15–20 second intervals, stirring between each, until fully melted and smooth.

3. Let the chocolate cool slightly (it should be warm, not hot).

STEP 4: Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy (about 2–3 minutes).

2. Add the sugar and beat until fully combined.

3. Mix in:

   • Sour cream

   • Vanilla extract

   • Salt

4. Pour in the melted white chocolate and mix gently until smooth.

5. Add eggs one at a time, mixing on low speed just until incorporated after each egg.

   • Do not overmix.

STEP 5: Optional Blueberry Swirl (Inside the Cheesecake)

1. In a small saucepan, combine:

   • Blueberries

   • Sugar

   • Lemon juice

2. Cook over medium heat for 5–7 minutes, until berries soften and release juices.

3. Stir in the cornstarch slurry and cook 1–2 minutes until slightly thickened.

4. Remove from heat and cool for 10 minutes.

5. Pour cheesecake batter into the crust.

6. Spoon blueberry sauce on top and gently swirl with a knife.

STEP 6: Bake Using a Water Bath

1. Place the springform pan inside a large roasting pan.

2. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

3. Bake at 325°F (160°C) for 60–75 minutes.

   • The edges should be set, and the center should still jiggle slightly.

4. Turn off the oven, crack the door open, and let the cheesecake rest inside for 1 hour.

STEP 7: Cool and Chill

1. Remove the cheesecake from the oven and water bath.

2. Let it cool completely at room temperature.

3. Refrigerate for at least 6 hours, preferably overnight.

STEP 8: Make the Blueberry Topping

1. In a saucepan, combine:

   • Blueberries

   • Sugar

   • Lemon juice

2. Simmer over medium heat for 5–7 minutes until berries burst.

3. Add cornstarch slurry and cook until thick and glossy.

4. Remove from heat and cool completely.

STEP 9: Assemble the Cheesecake

1. Remove the cheesecake from the springform pan.

2. Spoon the blueberry topping over the chilled cheesecake, letting it drip naturally over the sides.

3. Garnish with:

   • Fresh blueberries

   • White chocolate shavings

   • Mint leaves (optional)

STEP 10: Serve

1. Slice with a sharp knife dipped in hot water (wipe between cuts).

2. Serve chilled or let sit at room temperature for 10–15 minutes before serving for extra creaminess.