Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup melted butter
- 3 (8 oz) packages of cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 6 oz white chocolate, melted and cooled
- 1/4 cup blueberry preserves (plus more for drizzling)
- Fresh blueberries for garnish
Instructions
- Prepare the crust: Mix graham cracker crumbs and melted butter until combined. Press this mixture firmly into the bottom of a springform pan. Chill for 10 minutes.
- Make the filling: In a large bowl, beat cream cheese and sugar until smooth and creamy. Add in vanilla extract and sour cream, mixing well. Pour in the melted white chocolate and blend until fully incorporated.
- Add blueberry preserves: Gently swirl in blueberry preserves with a knife or spoon for a marbled effect.
- Bake: Pour the filling over the crust and bake at 325°F (165°C) for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Let it cool completely.
- Chill and garnish: Refrigerate for at least 4 hours or overnight. Before serving, drizzle with extra blueberry preserves and garnish with fresh blueberries.