##INGREDIENTS (makes 8 servings)##
###for crust###
* 1-1/2 cups graham cracker crumbs
* 1/4 unsalted butter, melted
###for filling###
* 4 250-g packages brick-style cream cheese
* 1 cup granulated sugar
* 1/4 teaspoon salt
* 2 teaspoons vanilla
* 4 eggs
* 10 oz white chocolate, melted
* 2 cups blueberries
(see INSTRUCTIONS below)
##INSTRUCTIONS##
###for crust###
1. Preheat oven to 350 F.
2. Line an 8-inch springform pan with a circle of parchment paper.
3. Blend graham cracker crumbs with butter and press into prepared pan.
4. Bake for 8 minutes. Set aside.
###for filling###
1. Use a strip of buttered parchment paper to make a collar that extends above the rim of the pan.
Increase oven temperature to 450 F.
2. Using an electric mixer, beat the cream cheese until very smooth. Add the sugar, salt and vanilla and beat until well combined. Beat in eggs, adding one at a time and scraping the sides as needed until the mixture is smooth.
3. Mix in 8 ounces of white chocolate. Fold in blueberries.
4. Spoon the cheese mixture onto the prepared crust. Bake on the bottom rack of oven for 15 minutes.
5. Reduce oven temperature to 200 F and con tinue to bake for 1 hour.
6. Immediately run a thin knife around the edge of the cake.
7. Cool the cake, tented with foil in the oven with the door ajar for 1 hour.
8. Remove from oven and chill completely.
9. Drizzle with the remaining 2 ounces of white chocolate before serving.
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