Preheat your oven to 325°F (160°C).

In a bowl, mix the graham cracker crumbs with sugar and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan.

Bake for about 10 minutes, then set aside to cool.

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

Add in the vanilla extract and melted white chocolate, mixing until well incorporated.

Beat in the eggs one at a time, ensuring they’re fully mixed in before adding the next.

Gently fold in the fresh blueberries.

Pour the cheesecake filling into your cooled crust.

Bake for about 1 hour or until the center is set (it might jiggle a little, but that's okay!).

Turn off the oven and let the cheesecake cool inside for at least another hour.

Once cooled, transfer the cheesecake to the refrigerator for at least 4 hours, or overnight for best results.

Whip the heavy cream with powdered sugar until soft peaks form.

Spread this topping over your chilled cheesecake and add more fresh blueberries and shaved white chocolate for garnish.