CHEESE CAKE

1. Preheat and Prep:

• Preheat your oven to 325°F (163°C).

• Grease a 9-inch springform pan.

2. Make the Crust:

• In a medium bowl, combine the graham cracker crumbs and melted butter.

• Press the mixture into the bottom of the prepared pan.

3. Prepare the Filling:

• In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

• Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat well after each addition.

4. Divide and Flavor the Batter:

• Divide the batter in half.

• Stir the melted white chocolate into one half of the batter.

• Stir the blueberry puree into the other half.

5. Create the Swirl:

• Pour alternating spoonfuls of the white chocolate batter and the blueberry batter over the crust.

• Use a knife to swirl the batters together for a marbled effect.

6. Bake the Cheesecake:

• Bake in the preheated oven for 50-60 minutes, or until the center is set.

• Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.

7. Chill and Serve:

• Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.

• Garnish with fresh blueberries and mint leaves before serving.