Preheat your oven to 325°F (160°C) and grease the sides of a 9-inch springform pan.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until it resembles wet sand.

Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, use an electric mixer to beat the softened cream cheese and granulated sugar until smooth and creamy. Add the vanilla extract and mix well.

Add the eggs, one at a time, mixing slowly after each addition until just combined. Do not overmix.

Gently fold in the melted white chocolate and fresh blueberries, being careful not to crush the berries.

Pour the cheesecake filling over the cooled crust and smooth the top with a rubber spatula.

Bake in the preheated oven for about 60 minutes or until the center is set but still slightly jiggly. Turn off the oven and let the cheesecake sit in the oven with the door ajar for 1 hour.

Remove the cheesecake from the oven and let it cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight.

Before serving, whip the heavy cream with powdered sugar until soft peaks form. Spread or pipe the whipped cream on top of the cheesecake and garnish with additional fresh blueberries.