Preheat the oven to 325°F (160°C). Grease the bottom and sides of the springform pan and line the bottom with parchment paper.

In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until well combined. Press the mixture firmly into the bottom of the prepared springform pan to create an even crust layer.

In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. This should take about 2-3 minutes.

Add the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract and melted white chocolate until fully combined.

Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.

Pour the cheesecake filling over the prepared crust in the springform pan, smoothing out the top with a spatula.

Bake in the preheated oven for 60 minutes, or until the center is set and the edges are slightly puffed. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for about 1 hour.

Once cooled, refrigerate the cheesecake for at least 2 hours or overnight for best results.

For the white chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the white chocolate chips in a microwave-safe bowl. Let it sit for 2-3 minutes to melt the chocolate, then stir until smooth.

Pour the ganache over the chilled cheesecake, spreading it evenly across the top. Let it set at room temperature for about 30 minutes, then refrigerate again until ready to serve.

Before serving, carefully remove the sides of the springform pan. Slice the cheesecake into pieces and serve chilled.