Prepare the Crust:

• Preheat oven to 325°F (163°C).
• Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until evenly moistened.
• Press the mixture into the bottom of a 9-inch springform pan.
• Bake for 10 minutes, then let cool.

2. Make the Blueberry Swirl:

• In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook for 5 minutes, stirring occasionally.
• Add the cornstarch mixture and cook until thickened, about 2 minutes. Let cool completely.

3. Prepare the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.
• Add vanilla extract and eggs one at a time, beating after each addition.
• Mix in melted white chocolate and sour cream until creamy.

4. Assemble the Cheesecake:

• Pour half of the cheesecake filling over the cooled crust.
• Dollop half of the blueberry swirl over the filling and swirl gently with a knife.
• Repeat with the remaining filling and blueberry sauce, creating a swirl pattern on top.
• Bake for 55–65 minutes, until the center is slightly set with a slight jiggle.
• Cool in the oven with the door cracked open for 1 hour, then cool completely at room temperature.
• Refrigerate for at least 4 hours or overnight.