Blueberry White Chocolate (Print Version)

# Ingredients:

→ Base Layer

01 - 4 tablespoons melted unsalted butter
02 - 1 cup crushed graham crackers
03 - 2 tablespoons granulated sugar

→ Cheesecake Mix

04 - 2 softened cream cheese blocks (8 oz each)
05 - 1/2 cup white sugar
06 - 2 eggs, large
07 - 1 teaspoon vanilla essence
08 - 1 cup white chocolate pieces
09 - 1 cup fresh blueberries

→ Topping

10 - 1/2 teaspoon vanilla essence
11 - 1/2 cup sour cream
12 - Decorative fresh blueberries and shavings of white chocolate
13 - 2 tablespoons powdered sugar

# Instructions:

01 - Turn on the oven to 350°F (175°C) and line a muffin tray with liners.
02 - Combine melted butter, sugar, and crumbs. Press this mix firmly into muffin cups for a base.
03 - Scatter white chocolate bits and blueberries onto each crust layer.
04 - Blend cream cheese and sugar until smooth. Stir in eggs and vanilla to combine lightly.
05 - Pour the cheesecake batter over the fruit-chocolate layers. Bake until the centers wobble slightly, about 22–25 minutes.
06 - While the cupcakes cool, stir sour cream, powdered sugar, and vanilla together until smooth.
07 - Spread the sour cream mix over your cooled cupcakes and top with berries and chocolate shavings. Chill in the fridge for at least 2 hours.

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