White Chocolate Blueberry Cheesecake

• Compote
• frozen blueberries↗2 cups
• water↗3 tablespoons
• sugar↗1⁄4 cup
• lemon juice↗2 teaspoons
• Topping
• sour cream↗1 1⁄2 cups
• powdered sugar↗1⁄4 cup
• white chocolate, grated↗1 1⁄2 ounces
• Crust
• vanilla wafers, crushed30
• unsalted butter↗6 tablespoons
• Filling
• cream cheese, room temperature↗24 ounces
• sugar↗3⁄4 cup
• large eggs↗3
• cup Baileys Irish Cream↗1⁄3
• teaspoon vanilla extract↗1
• ounce imported white chocolate↗1

Step-by-step instructions

1. 1

   -preheat oven to 325.

2. 2

   -mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.

3. 3

   -beat together until smooth cream cheese and sugar in a large bowl.

4. 4

   -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.

5. 5

   -beat egg mixture into cream cheese mixture.

6. 6

   -finely chop the white chocolate and add to cream cheese mixture.

7. 7

   -pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.

8. 8

   -For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.

9. 9

   -Pour compote on top of the cheesecake.

10. 10

    -bake for 50 minutes.

11. 11

    -For the topping - mix sour cream and powdered sugar together and drizzle over top.

12. 12

    -Add grated chocolate.

13. 13

    -let chill for at least 3 hours.