Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar for the crust. Mix until well combined. Press the mixture evenly into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.

Melt the white chocolate chips in a small saucepan over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.

In a large mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.

Gradually fold the melted white chocolate into the cream cheese mixture using a rubber spatula. Ensure there are no lumps and the mixture is smooth.

Pour the filling over the cooled crust and spread evenly. Bake for 50-60 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

While the cheesecake cools, prepare the blueberry topping. In a small saucepan, combine blueberries, sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring gently until the mixture thickens and the blueberries burst, about 5-7 minutes. Remove from heat and let cool.

Once the cheesecake has cooled, top it with the blueberry mixture and refrigerate for at least 4 hours or overnight before serving.

Carefully release the cheesecake from the springform pan and slice before serving.