1. Preheat the oven to 325°F and lightly grease a 9-inch springform pan.

2. Mix the graham cracker crumbs, melted butter, and 2 tablespoons sugar until evenly combined.

3. Press the crust mixture firmly into the bottom of the pan and bake for 10 minutes, then let it cool.

4. Melt the white chocolate with the heavy cream until smooth, then let it cool slightly.

5. Beat the cream cheese and 3/4 cup sugar until smooth and creamy.

6. Mix in the sour cream and vanilla extract.

7. Add the melted white chocolate and mix just until combined.

8. Beat in the eggs one at a time on low speed.

9. Toss the 2 cups blueberries with cornstarch and gently fold them into the batter.

10. Pour the filling over the cooled crust and smooth the top.

11. Bake for 55 to 65 minutes, until the edges are set and the center still has a slight jiggle.

12. Turn off the oven, crack the door, and let the cheesecake rest inside for 1 hour.

13. Remove the cheesecake and chill for at least 6 hours or overnight.

14. To make the topping, combine 2 cups blueberries, 1/3 cup sugar, lemon juice, cornstarch, and water in a saucepan.

15. Cook over medium heat until the berries begin to burst and the sauce thickens, then cool completely.

16. Spoon the blueberry topping over the chilled cheesecake and garnish with whipped cream before serving.