Preheat the oven to 325°F (163°C) and prepare the springform pan.
In a bowl, combine the graham cracker crumbs and melted butter; mix well.
Press the mixture into the bottom of the prepared pan and bake for 10 minutes.
While the crust is baking, beat the softened cream cheese until smooth.
Add in melted white chocolate and sugar; mix until well combined.
Mix in the eggs, one at a time, along with vanilla extract and sour cream.
Gently fold in the blueberries and lemon juice, being careful not to crush them.
Pour the filling over the baked crust and smooth the top.
Bake in the preheated oven for 50-60 minutes until set but slightly jiggly in the center.
Turn off the oven and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and chill in the refrigerator for at least 4 hours or overnight.
Before serving, garnish with extra blueberries and white chocolate shavings, if desired.
