White Chocolate Blueberry Cheesecake

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

1. -preheat oven to 325.
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. -beat together until smooth cream cheese and sugar in a large bowl.
4. -in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
5. -beat egg mixture into cream cheese mixture.
6. -finely chop the white chocolate and add to cream cheese mixture.
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. -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. -Pour compote on top of the cheesecake.
10. -bake for 50 minutes.
11. -For the topping - mix sour cream and powdered sugar together and drizzle over top.
12. -Add grated chocolate.
13. -let chill for at least 3 hours.

frozen blueberries, water, sugar, lemon juice, topping, sour cream, powdered sugar, white chocolate, crust, vanilla wafers, unsalted butter, filling, cream cheese, sugar, eggs, irish cream, vanilla, white chocolate

Taken from www.food.com/recipe/white-chocolate-blueberry-cheesecake-422046 (may not work)