Preheat your oven to 325°F (165°C).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs resemble wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan.

Bake the crust for about 10 minutes. Allow it to cool.

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

Add in the melted white chocolate and sugar. Mix until well combined.

Beat in the eggs one at a time, mixing well after each addition.

Stir in the vanilla extract.

Gently fold in the blueberries until evenly distributed.

Pour the filling over the cooled crust in the springform pan.

Bake for 50-60 minutes or until the center is set but slightly jiggly.

Turn off the oven and crack the door, letting the cheesecake slowly cool for about an hour.

Chill in the fridge for at least 4 hours or overnight.

Once chilled, run a knife around the edges of the cake to release it.

Release the springform pan, add blueberries and white chocolate on top, and serve.