Ingredients
1graham cracker crust
1tbspgranulated sugar
1½tspcornstarch
½cupwater,cold
1½cupsblueberries,fresh or frozen
2tsplemon juice
12ozcream cheese,(1½ package), softened
⅓cupgranulated sugar
1egg
1egg white
1tspvanilla extract
½tbsplemon juice
1cupwhite chocolate chips,(vanilla chips)
¼cupheavy whipping cream
Preparation
Preheat the oven to 325 degrees F.
In a small saucepan, whisk together the sugar and cornstarch until well blended. Stir in the cold water, blueberries and lemon juice.
Cook over medium heat, whisking often, until the mixture begins to boil lightly. Boil for 30 seconds whisking constantly.
Remove from heat and force the 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 for 1 minute until fluffy. Mix in the egg and egg white. Add the vanilla and lemon juice. Set mixture aside.
Combine the white chocolate chips and cream in a microwave-safe bowl, then microwave mixture on 50% power in 30 seconds intervals, stirring after each interval until chocolate is melted and smooth. Add melted chocolate mixture to cream cheese mixture, then blend until smooth.
Pour ⅔ cup cheesecake mixture into the graham cracker crust and spread evenly over bottom. Drizzle with 2 tablespoons of 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 1½ to 2 tablespoons of blueberry sauce over top. Reserve the remaining blueberry sauce in refrigerator. Take a knife and swirl it through the cheesecake to marble the blueberry sauce.
Bake in center of the oven for 40 minutes, then turn oven off and leave the cheesecake in the oven for 5 more minutes.
Remove from the oven and allow to cool, then refrigerate cheesecake for 6 hours, until set.
Serve slices with remaining blueberry sauce, and enjoy!
