White Chocolate Blueberry Cheesecake

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Cheesecake is like oatmeal – there is a million ways to prepare it, one yummier than the other
This week I decided to combine two of my all time favorites in it: White Chocolate and Blueberries.

The flavors go together deliciously and with the blueberries on top you can be sure to serve an eye-catcher.
The white chocolate brings enough sweetness to it, so you can go wild on the lemon juice for the berries. It will be a nice contrast, if you use more than this recipe calls for

Now enjoy the nice colors and amazing flavors!

White Chocolate Blueberry Cheesecake

What you needThe Crust:

• 2 cups Honey Graham Crackers, crushed
• 2 tablespoons sugar
• A pinch of salt and cinnamon
• ¼ cup butter, melted

The Filling:

• 16 ounces cream cheese, softened (fat free works great)
• 2 eggs
• 1 egg yolk
• ½ cup powdered sugar
• 1 teaspoon vanilla extract
• 8 ounces white chocolate chips, melted

The Topping:

• ¼ cup sugar
• 1 teaspoon cornstarch
• 2 tablespoons water
• 2 cups frozen blueberries
• 1 teaspoon lemon juice

How you make it

1. Preheat your oven to 350 F
2. Line an 8 inch baking pan with parchment paper
3. In a large bowl combine all crust ingredients until crumbly
4. Press ⅔ of the crumbles in baking pan and bake for 10 minutes
5. Combine all topping ingredients in a small saucepan and bring to a full boil
6. Boil for 5 minutes, set aside
7. In a medium bowl combine the cream cheese, eggs, egg yolk, powdered sugar, vanilla and melted white chocolate with an electric mixer until smooth
8. Spread half of the cheesecake mixture over prebaked crust
9. Pour 1 up of the blueberry sauce over it, then pour remaining cream cheese mixture on top
10. Sprinkle remaining crust crumbles on top and bake for additional 45-50 minutes
11. Cover the remaining blueberry sauce and set aside until serving
12. Let cake cool completely before serving (about 2 hours in the fridge)