Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, cream together the softened butter and sugar until fluffy (2-3 minutes).

Beat in the eggs, one at a time, followed by the sour cream and vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

In another bowl, beat together the softened cream cheese and sugar until smooth.

Add in the egg and vanilla extract, mixing until combined; gently fold in the blueberries.

Fill each cupcake liner with 1 tablespoon of the cupcake batter, followed by 1 generous tablespoon of the cheesecake filling on top.

Finish with another tablespoon of the batter and bake in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Let them cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.

Remove from heat and stir in the white chocolate chips until melted and smooth. Let it cool slightly before drizzling over the cooled cupcakes.

Garnish with extra blueberries and enjoy!