Instructions:
Step 1: Preheat oven to 325°F (163°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
Step 2: In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and beat until combined. Add eggs one at a time, mixing on low speed. Stir in vanilla extract, sour cream, and heavy cream until smooth.
Step 3: Gently fold in the melted white chocolate.
Step 4: Toss 1 cup of blueberries in 1 tbsp of flour and fold them into the batter.
Step 5: Pour the batter over the crust in the pan. Tap the pan gently to release air bubbles.
Step 6: Bake the cheesecake for 55-65 minutes, or until the center is almost set. Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
Step 7: Remove from oven and chill in the refrigerator for at least 4 hours or overnight.
Step 8: Once chilled, spread the blueberry preserves or pie filling over the top. Garnish with whipped cream and fresh blueberries before serving.
Storage Information:
Store any leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator before serving.
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