Preheat the oven to 350°F (175°C).

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

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

Bake for 10 minutes, then set aside to cool.

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

Gradually add the powdered sugar, mixing well.

Stir in the melted white chocolate and vanilla extract until fully incorporated.

Add the eggs one at a time, mixing on low speed until just combined.

Gently fold in the fresh blueberries to ensure they’re evenly distributed throughout the filling.

Pour the filling over the cooled crust.

Bake in the preheated oven for about 50-60 minutes or until the center is set but still slightly jiggly.

Once baked, turn off the oven and crack open the door.

Let the cheesecake cool in the oven for an hour before transferring it to the refrigerator to chill completely, at least 4 hours or overnight.

Once chilled, remove the sides of the springform pan.

Top with additional blueberries and whipped cream if desired.

Slice and enjoy!