Blueberry Cheesecake Truffle

Graham Cracker Base

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

Blueberry Filling

• 1 cup fresh blueberries
• 1/4 cup granulated sugar
• 1/4 cup water
• 2 teaspoons cornstarch

Cheesecake Truffle Topping

• 24 oz Norman's Kosher Cholov Yisroel Cream Cheese, softened
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup sour cream
• 1 teaspoon vanilla extract
• 8 oz white chocolate, melted

Instructions:

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. To make the graham cracker base, mix graham cracker crumbs, sugar and melted butter until well combined. Press mixture into bottom and 1 inch up side of prepared pan.
3. To make the blueberry filling, in a small saucepan, combine blueberries, sugar, water, and cornstarch. Cook over medium heat, stirring constantly until mixture thickens and starts to bubble. Remove from heat and set aside.
4. To make the cheesecake filling, beat cream cheese and sugar in a large bowl with electric mixer until light and fluffy, about 3 minutes. Add eggs one at a time, beating well after each addition. Mix in sour cream and vanilla until well combined. Fold in melted white chocolate.
5. Pour half of the cheesecake mixture on top of the graham cracker base. Spoon half of the blueberry filling over the cheesecake mixture. Repeat with remaining cheesecake and blueberry filling.
6. Bake for 55-60 minutes or until the center of the cheesecake is almost set. Turn off the oven and let the cheesecake sit in the oven for an additional 30 minutes with the oven door slightly open.
7. Remove cheesecake from the oven and let it cool to room temperature. Chill in the refrigerator for at least 4 hours or overnight before slicing and serving.