In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon (if using).
Add the melted butter and stir until the mixture is evenly coated and slightly damp.
Spoon about 1 tablespoon of the crust mixture into each cupcake liner and press it down firmly with the back of a spoon to create a solid base.
Bake the crusts in the preheated oven for about 8-10 minutes or until golden brown. Let them cool slightly while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese until smooth using an electric mixer.
Add the melted white chocolate chips, sour cream, sugar, and vanilla extract. Mix until well combined.
Add the eggs, one at a time, mixing just until incorporated. Be careful not to overmix the batter.
Spoon the cheesecake filling over the cooled crusts, filling each liner almost to the top (leave a little room for the topping).
Bake for 18-22 minutes, or until the centers are set but still slightly jiggly. Allow the cheesecakes to cool in the tin for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, chill them in the refrigerator for at least 2 hours (preferably overnight).
3. Make the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to break down and release their juices (about 5-7 minutes).
If you prefer a thicker sauce, stir in the cornstarch-water mixture and continue cooking for another 2-3 minutes, or until the sauce thickens.
Remove from heat and let the topping cool to room temperature before using.
4. Assemble the Cupcakes:
Once the cheesecake cupcakes are completely chilled, top each one with a spoonful of the blueberry topping.
You can also garnish with extra white chocolate shavings or fresh blueberries if desired.
5. Serve:
Serve the cupcakes chilled for the best flavor and texture.
