1-First, prepare the blueberry sauce: Combine 1 tablespoon sugar, 1 1/2 teaspoons cornstarch, 1/2 cup cold water, 1 1/2 cups blueberries, and 2 teaspoons lemon juice in a saucepan. Heat over medium until it thickens and the berries burst, about 5-7 minutes, then set aside to cool.

2-Next, for the crust, use your store-bought graham cracker crust as the base simply place it in a springform pan and set it aside.

3-Now, tackle the filling: In a large bowl, beat 12 ounces of softened cream cheese until smooth, then mix in 1/3 cup granulated sugar, 1 egg, 1 egg white, 1 teaspoon vanilla extract, and 1/2 tablespoon lemon juice. Gently fold in the melted 1 cup white chocolate chips and 1/4 cup heavy cream until everything blends into a creamy mixture. The magic happens when you layer the blueberry sauce over the filling and swirl it for that marbled effect before baking.

4-Pour the mixture into the prepared crust, then bake at 325°F for 40-45 minutes until set but still slightly jiggly in the center. Let the cheesecake cool gradually in the oven with the door ajar, then chill in the fridge for at least 4 hours or overnight for the best results.