White Chocolate Blueberry Cheesecake

A mixture of recipes to create the ultimate blueberry cheesecake.

• Ready In: 1 hr 35 mins
• Yields: 1 9 in cake

Ingredients

• Compote

• 2  cups frozen blueberries
• 3  tablespoons water
• 1⁄4 cup sugar
• 2  teaspoons lemon juice

• Topping

• 1 1⁄2 cups sour cream
• 1⁄4 cup powdered sugar
• 1 1⁄2 ounces white chocolate, grated

• Crust

• 30  vanilla wafers, crushed
• 6  tablespoons unsalted butter

• Filling

• 24  ounces cream cheese, room temperature
• 3⁄4 cup sugar
• 3  large eggs
• 1⁄3 cup Baileys Irish Cream
• 1  teaspoon vanilla extract
• 1  ounce imported white chocolate

Directions

1. -preheat oven to 325.
2. -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
3. -beat together until smooth cream cheese and sugar in a large bowl.
4. -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
5. -beat egg mixture into cream cheese mixture.
6. -finely chop the white chocolate and add to cream cheese mixture.
7. -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
8. -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
9. -Pour compote on top of the cheesecake.
10. -bake for 50 minutes.
11. -For the topping - mix sour cream and powdered sugar together and drizzle over top.
12. -Add grated chocolate.
13. -let chill for at least 3 hours.