1. Preheat oven to 325°F (160°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.

2. In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press firmly into the bottom of the pan. Bake for 10 minutes, then cool completely.

3. Lower oven temperature to 300°F (150°C).

4. In a large mixing bowl, beat softened cream cheese and sugar until smooth. Mix in the cooled melted white chocolate and vanilla extract.

5. Add eggs one at a time, beating slowly and scraping down the sides between each addition. Mix in heavy cream until smooth.

6. Gently fold in fresh blueberries. Pour the filling into the cooled crust.

7. Place the springform pan in a larger pan filled with hot water (water bath) and bake for 60–70 minutes. The center should jiggle slightly when done.

8. Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then remove and cool to room temperature. Refrigerate for at least 4 hours or overnight.

9. To make the blueberry topping, cook blueberries, sugar, and lemon juice in a saucepan over medium heat until bubbly. Stir in cornstarch slurry and cook until thickened. Let cool.

10. Spoon blueberry topping over the chilled cheesecake before serving. Garnish with extra berries or mint if desired.