For the Base:

1 cup graham cracker crumbs

4 tablespoons unsalted butter, melted

2 tablespoons sugar

For the Filling:

2 packages (8 oz each) cream cheese, softened

1/2 cup sugar

2 large eggs

1 teaspoon vanilla extract

1 cup fresh blueberries

1 cup white chocolate chips

For the Topping:

1/2 cup sour cream

2 tablespoons powdered sugar

1/2 teaspoon vanilla extract

Extra blueberries and white chocolate shavings for decoration

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Prepare the Base:
Preheat the oven to 325°F (163°C). Line a muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of each cupcake liner and bake for 5 minutes. Remove and set aside to cool.
Make the Filling:
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Gently fold in blueberries and white chocolate chips, careful not to overmix.
Assemble the Cupcakes:
Spoon the cheesecake filling over the graham cracker crusts. Bake for 18-20 minutes or until the centers are set but still slightly jiggly. Cool in the oven with the door slightly ajar for 10 minutes to prevent cracking.
Prepare the Topping:
Whisk sour cream, powdered sugar, and vanilla extract in a small bowl. Once cupcakes have cooled, top each with a dollop of the sour cream mixture.
Garnish and Serve:
Decorate with extra fresh blueberries and white chocolate shavings. Chill in the fridge for at least 2 hours before serving.

You can substitute the graham cracker crumbs with crushed Oreos or shortbread cookies for a different flavor.

If blueberries aren’t your favorite, swap them for raspberries, strawberries, or blackberries.

White chocolate can be replaced with milk or dark chocolate for a new twist.