Ingredients:
2 cups graham cracker crumbs
1/2 cup melted butter
3 packages (8 oz each) cream cheese, softened
1 cup granulated sugar
1 cup sour cream
4 large eggs
2 teaspoons vanilla extract
1 cup white chocolate chips, melted and cooled
1 cup blueberry puree
Fresh blueberries and mint leaves for garnish
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs and melted butter. Press mixture into the bottom of the prepared pan.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add sour cream, eggs, and vanilla extract to the cream cheese mixture, beating well after each addition.
Divide the batter in half. Stir the melted white chocolate into one half of the batter and the blueberry puree into the other half.
Pour alternating spoonfuls of white chocolate and blueberry batters over the crust. Use a knife to swirl the batters together.
Bake in the preheated oven for 50-60 minutes, or until the center is set. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
Remove from oven and refrigerate for at least 4 hours or overnight.
Garnish with fresh blueberries and mint leaves before serving.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes (including cooling and chilling time)
Kcal: 380 kcal | Servings: 12 servings