1. Prepare a 9 inch springform pan by lining the bottom with parchment paper and lightly greasing the sides. Wrap the outside of the pan in a double layer of heavy duty foil to protect it from the water bath. Preheat the oven to 325°F 163°C.

2. Make the crust by stirring together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles damp sand. Press firmly into the bottom of the prepared pan using the bottom of a measuring cup. Bake for 8 to 10 minutes until lightly golden, then remove and let cool while you prepare the filling.

3. Melt the white chocolate in a heat safe bowl over a pan of barely simmering water or in the microwave using short 20 second bursts, stirring between each, until smooth. Set aside to cool until just warm and still pourable.

4. In a large mixing bowl beat the softened cream cheese on medium speed until completely smooth and fluffy, scraping down the bowl as needed. Add the granulated sugar and salt and beat again until well combined.

5. Mix in the sour cream, lemon juice, lemon zest, and vanilla extract until the mixture is silky and no streaks remain.

6. With the mixer on low speed slowly pour in the melted white chocolate and mix just until incorporated.

7. Add the eggs one at a time, beating on low after each addition only until just combined. Do not overmix or the cheesecake can crack as it bakes.

8. Toss the 1 cup of fresh blueberries with the cornstarch until lightly coated. Gently fold the berries into the cheesecake batter with a spatula, being careful not to crush them.

9. Pour the filling over the cooled crust and smooth the top. Place the foil wrapped pan into a larger roasting pan and pour hot water into the outer pan until it comes about halfway up the sides of the springform pan.

10. Bake at 325°F 163°C for 55 to 65 minutes, until the edges are set and the center still has a slight wobble when gently jiggled.

11. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 45 to 60 minutes to gradually bring down the temperature.

12. Remove the pan from the water bath, carefully peel away the foil, and run a thin knife around the inside edge to loosen the cheesecake. Let it cool completely at room temperature, then cover and refrigerate for at least 4 hours or overnight until fully chilled and set.

13. Make the blueberry topping by combining 2 cups blueberries, granulated sugar, lemon juice, lemon zest, cornstarch, and water in a small saucepan. Cook over medium heat, stirring often, until the berries begin to burst and the sauce thickens and turns glossy. Remove from heat and let cool to room temperature, then chill until cold.

14. For the whipped cream, beat the chilled heavy whipping cream, powdered sugar, and vanilla extract together in a cold bowl until medium firm peaks form.

15. To assemble, release the chilled cheesecake from the springform pan and transfer it to a serving plate. Spoon the chilled blueberry topping over the center, letting some drip down the sides. Pipe or spoon swirls of whipped cream around the edge and finish with extra fresh blueberries on top. Slice and serve.