Preheat your oven to 325°F (163°C).

In a bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined.

Press this mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for about 10 minutes, then allow it to cool while you prepare the filling.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Slowly mix in the melted white chocolate, followed by the sour cream, sugar, and vanilla extract. Blend until everything is well combined.

Add the eggs, one at a time, mixing gently until just combined. Fold in the blueberries gently to prevent them from breaking.

Pour the filling over the crust in the springform pan. Smooth out the top with a spatula.

Bake for 55-60 minutes, or until the center is set but still slightly jiggly.

Allow the cheesecake to cool at room temperature for about an hour, then cover it and refrigerate for at least 4 hours (or overnight for the best flavor).

Before serving, top with extra blueberries for a colorful presentation.