16 ounces of cream cheese, softened
1/4 cup sugar
1 Tbsp. cornstarch
3 large eggs
2 tbsps. lemon juice
1 tsp. vanilla
3 cups sour cream
12 ounces premium white chocolate, melted

Line the bottom of an 8 inch by 2 ½ inch greased springform pan with parchment paper and then grease the parchment paper. Wrap the outside of the pan with a double layer of heavy duty foil and place the pan in a large pan at least 2 ½ inches deep.

Preheat the oven to 350 degrees. In a large mixing bowl, using a whisk attachment, beat the cream cheese and the sugar until very smooth. Beat in the cornstarch. Add the eggs, one at a time beating after each addition and scrapping down the sides. Add the lemon juice, vanilla and the salt and beat until well incorporated. Beat in the sour cream just until blended and then blend the melted white chocolate into the batter. Pour the batter into the prepared pan and place the pan on the middle rack of the oven. Pour 1 inch of boiling water into the pan. Bake the cheesecake for 1 hour and without opening the door, turn the oven off. Let the cake cool in the oven for one hour and them remove it to a wire rack to cool to room temperature (at least one hour). Place the cake in the refrigerator, but make sure the cake is totally cooled before covering it with plastic wrap or moisture will form on the plastic and drip onto the cake. Must chill at least 8 hours before serving.

Un-molding: Remove the sides of the spring form pan. Place a piece of plastic wrap across the surface of a flat pan ( I use the removable bottom of a large tart pan. Have your serving tray ready. Gently place the plastic covered flat pan on top of the cheese cake. Quickly turn the cheese cake upside down onto the flat plan. Peel away the parchment. Then turn the serving tray upside down and place it on top of the inverted cheese cake. Flip it again into place onto the serving tray.

Blueberry Sauce

One 16 ounce package frozen blueberries
½ cup water
1 cup sugar
1 Tbsp. Cornstarch

Place the blueberries and the sugar in a sauce pan. Mix the cornstarch and the water and add it to the blueberries. Cook the mixture over a low eat, stirring frequently until the mixture thickens. Cool.