Preheat your oven to 325°F (160°C) and line a cupcake pan with liners.

In a bowl, mix the graham cracker crumbs, sugar, and melted butter until it looks like wet sand. Scoop about one tablespoon of this mixture into each cupcake liner and press it down firmly.

In another bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract and mix.

Then, one-by-one, add the eggs and beat just until combined.

Stir in the melted white chocolate until everything is silky and delicious.

Gently fold in the fresh blueberries, taking care not to crush them.

Pour the cheesecake mixture over your crusts, filling each liner about 3/4 full.

Bake for about 20-25 minutes or until the center is set but still slightly jiggly. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Once cooled, melt the remaining white chocolate for drizzling. Use a spoon or a piping bag to create patterns on top. Scatter extra blueberries for decoration.