Blueberry-White Chocolate Tiramisu

• 3 (4 ounce) bars ghirardelli white baking chocolate
• 1 1/2 cups heavy cream or 1 1/2 cups whipping cream, divided
• 1 (3 ounce) package cream cheese, softened
• 3 (3 ounce) packages ladyfingers, split
• 1 1/4 cups cooled espresso or 1 1/4 cups strong coffee
• 2 tablespoons brandy (optional)
• 2 pints blueberries

1. Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely.
2. In a large mixer bowl, beat cream cheese until fluffy.
3. Stir in melted white morsels mixture.
4. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture.
5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches.
6. Arrange half of remaining lady fingers on bottom of pan.
7. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan.
8. Cover with half the cream cheese filling.
9. Cover with 1/2 of the blueberrries.
10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture.
11. Top with the remaining blueberries; arranged attractively on top.
12. Cover; refrigerate overnight.
13. Remove side of pan before serving.

ghirardelli white baking chocolate, heavy cream, cream cheese, ladyfingers, cooled espresso, brandy, blueberries

Taken from www.food.com/recipe/blueberry-white-chocolate-tiramisu-176235 (may not work)