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Ingredients

10 graham crackers, crushed ¼ cup butter, melted 2 ounces crushed walnuts 4 (8 ounce) packages cream cheese, softened 1 ½ cups white sugar ¾ cup whole milk 4 medium eggs 1 cup sour cream 2 tablespoons vanilla extract ¼ cup all-purpose flour 1 (15 ounce) can blueberries in heavy syrup 2 cups shredded white chocolate

Nutrition Info

725.1 calories carbohydrate: 61.1 g cholesterol: 170.4 mg fat: 49.2 g fiber: 1.2 g protein: 12.2 g saturatedFat: 28.2 g servingSize: - sodium: 350.9 mg sugar: 52.6 g transFat: : - unsaturatedFat: : -

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
Mix graham cracker crumbs, melted butter, and walnuts together in a bowl. Press crust mixture into the bottom of the prepared springform pan.
Combine softened cream cheese and sugar together in a large bowl and beat with an electric mixer until smooth, but do not overbeat. Blend in milk. Mix in eggs 1 at a time, mixing just enough to incorporate. Beat in sour cream, vanilla extract, and flour until smooth. Pour filling into prepared crust.
Bake in the preheated oven for 1 hour. Chill cheesecake for 1 hour before removing it from the springform pan.
Pour blueberries onto chilled cheesecake. Top with shredded white chocolate. Chill cake 6 hours before serving.

12 servings

This is a blueberry cheesecake recipe I wrote combining two of my favorite colors - blue and white.