White Chocolate Blueberry Cheesecake

Recipe by Allyson Gilmore
READY IN: 1hr 35mins




  • -preheat oven to 325.
  • -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.
  • -beat together until smooth cream cheese and sugar in a large bowl.
  • -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
  • -beat egg mixture into cream cheese mixture.
  • -finely chop the white chocolate and add to cream cheese mixture.
  • -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.
  • -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.
  • -Pour compote on top of the cheesecake.
  • -bake for 50 minutes.
  • -For the topping - mix sour cream and powdered sugar together and drizzle over top.
  • -Add grated chocolate.
  • -let chill for at least 3 hours.