Wild Blueberry & White Chocolate Cheesecake

Wild Blueberry & White Chocolate Cheesecake

• 1 1/2 cups vanilla sandwich cookie crumbs (such as Golden Oreos)
• 1 tablespoon white sugar
• 2 tablespoons butter, melted
• 2 cups white chocolate chips
• 1/2 cup half and half
• 3 (8 ounce) packages cream cheese, softened
• 1/2 cup white sugar
• 3 eggs
• 2 teaspoon vanilla extract
• wild blueberry sauce
• 1/2 cup whole blueberries (can be frozen)

1. Preheat oven to 325 degrees. Wrap foil around the bottom of a 9" springform pan. 
2. In a medium bowl, combine the cookie crumbs, tablespoon of sugar and butter. Press into the bottom of the springform pan.
3. In a double-boiler, melt the white chocolate with the half and half, stirring occasionally until smooth. Alternatively, microwave in 30 second intervals (stirring after each interval) until the chocolate and half and half is smooth.
4. In a large bowl, beat the cream cheese until it is smooth and light. Add 1/2 cup sugar, beat until smooth. Beat in eggs, one at a time. Blend in vanilla and the melted white chocolate. 
5. Pour half of the batter into the pan, then spoon 1/2 the blueberry sauce over the top. It's thick- don't bother trying to spread it. Sprinkle the whole berries over the top.
6. Pour the remaining batter into the pan, and spoon the remaining blueberry sauce over the top. Swirl the jam with a knife to create a marbled-effect.
7. Place the pan in a jelly-roll pan, fill the pan with some water to create a water bath. Bake for 65 minutes, until filling it set (it should still be jiggly in the center). Then turn off the oven and leave the cheesecake in the oven for an hour. 
8. Cool, cover with plastic wrap, then refrigerate for at least 8 hours (overnight) before removing from the pan. 
9. Garnish with extra blueberry sauce, fresh blueberries, white chocolate curls, or whipped cream before serving.  

Wild Blueberry Sauce

• 1 cup frozen wild blueberries
• 3 tablespoons white sugar
• 2 teaspoons cornstarch
• 1/4 cup water

1. In a saucepan, combine all ingredients. 
2. Bring to a boil over medium heat, allow to boil for one minute, stirring occasionally. 
3. Cool before using in cheesecake recipe, but can be served warm with pancakes, waffles, crepes, or ice cream.