Blueberry Cheesecakes With White Chocolate Crust

• 5 oz graham crackers, broken
• 3 oz white chocolate, coarsely chopped
• 2 tbsp butter, softened
• 1 1/2 pkg (12 oz) cream cheese, at room temperature
• 1/2 cup sour cream
• 1/2 cup granulated sugar
• 1 None vanilla bean, split lengthwise and seeds scraped
• 2 None eggs
• 2 None egg yolks
• 1 1/2 cups frozen blueberries
• None None Powdered sugar, to serve

1. Preheat the oven to 300u0b0F. Line a 12-cup muffin pan with paper liners.
2. Place graham crackers, chocolate and butter in food processor and process until mixture resembles fine breadcrumbs. Divide among muffin cups, pressing down firmly using back of teaspoon. Refrigerate until needed. Clean food processor.
3. Place cream cheese, sour cream, granulated sugar and vanilla seeds into food processor and process until smooth, scraping down sides occasionally. Add eggs and yolks and process until smooth. Lightly stir in berries. Pour evenly into crusts in muffin cups.
4. Bake for 40 mins. Turn oven off. Leave cheesecakes in oven with door ajar for 1 hour until cooled. Cover cheesecakes and refrigerate until chilled.
5. To serve, dust cheesecakes with powdered sugar.

graham crackers, white chocolate, butter, cream cheese, sour cream, granulated sugar, vanilla bean, eggs, egg yolks, frozen blueberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/30617 (may not work)