1. Preheat oven to 325°F (163°C). Mix graham cracker crumbs, sugar, and melted butter. Press into a 9-inch springform pan. Bake 10 minutes, then cool.

2. In a saucepan, combine blueberries and lemon juice. Cook over medium heat until berries burst. Add cornstarch slurry and simmer until thick. Let cool.

3. Beat cream cheese and sugar until smooth. Add vanilla and eggs one at a time, mixing gently. Fold in melted white chocolate and sour cream.

4. Pour batter over crust. Add dollops of blueberry mixture and swirl with a skewer or knife.

5. Place pan in a water bath and bake for 55–65 minutes until center is set but slightly jiggly. Cool in oven with door ajar, then chill at least 4 hours or overnight.

6. Serve chilled with extra blueberries or whipped cream.