1 store-bought pre-made graham cracker crust
1 Tablespoon Blueberry Sugar
1 ½ teaspoons cornstarch
½ Cup cold water
1 ½ Cups fresh blueberries
2 teaspoons lemon juice
12 oz. cream cheese, softened (1 1/2 pkg.)
⅓ Cup granulated sugar
1 whole egg
1 egg white
1 teaspoon vanilla extract
½ Tablespoon lemon juice
1 Cup white chocolate chips (vanilla chips)
¼ Cup heavy whipping cream
8 Tablespoons Blueberry Topping
Preheat oven to 325 degrees. In a small saucepan, whisk together 1 tablespoon Blueberry Sugar and cornstarch until well blended. Stir in cold water, blueberries and 2 teaspoons lemon juice. Cook over medium heat whisking often until mixture begins to lightly boil. Boil 30 seconds whisking constantly. Remove from heat and force mixture through a fine mesh strainer into a bowl, set mixture aside.
In a large mixing bowl, with an electric mixer, beat together cream cheese and granulated sugar until fluffy, about 1 minute. Mix in the whole egg and egg white. Blend in vanilla and lemon juice. Set mixture aside. Combine white chocolate chips and heavy whipping cream in a microwave safe bowl, microwave mixture in 30 second intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture and blend until smooth.
Pour ⅔ cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 tablespoons blueberry sauce. Slowly ladle remaining cheesecake mixture over the drizzled blueberry sauce, covering all of the blueberry sauce. Carefully jiggle the pan to even out the top. Drizzle 1 ½ – 2 tablespoons blueberry sauce over top (reserve remaining blueberry sauce in refrigerator). Take a knife and swirl it through the cheesecake to marble blueberry sauce.
Bake cheesecake on the center rack in the oven for 30 minutes, then turn oven off and leave cheesecake in the oven for 10 minutes more. Remove from oven and allow to cool to room temp. Refrigerate cheesecake for 6 hours, until set. Serve each slice with Blueberry Topping.
