A Sweet and Creamy white chocolate cheesecake, served with homemade blueberry sauce and whipped cream.
Preheat oven to 300 degrees F.
To make the crust, blend together the graham cracker crumbs, sugar, and butter, until mixture is combined.
Press the mixture onto the bottom of a 10 inch springform pan.
To make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth.
Remove from heat and set aside.
In a large bowl, beat the cream cheese and sugar.
Beat in the eggs and the egg yolks, one at a time.
Beat in the flour, vanilla and melted chocolate slowly, until the filling is well combined.
Pour filling into crust.
Bake for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature.
Cover loosely and refrigerate overnight before removing from pan.
To make the topping, In a medium pot, combine sugar and cornstarch.
Stir in water and blueberries.
Bring to a boil, then simmer for 10 minutes, stirring occasionally, mix in lemon juice, allow to cool.
Serve cheesecake with cooled blueberry sauce and a side of whipped cream and strawberries.