Preheat your oven to 325°F (163°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until well combined.
Press about 1-2 tablespoons of the mixture into the bottom of each cupcake liner, packing it down tightly.
Bake the crusts for about 8 minutes, then remove from the oven and set aside to cool.
Prepare the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Add in the melted white chocolate chips, sugar, and vanilla extract. Mix until fully combined.
Add the eggs one at a time, mixing well after each addition. Then, add the sour cream and heavy cream, mixing until smooth.
Pour the cheesecake batter over the cooled crusts, filling each cupcake liner about 2/3 full.
Bake at 325°F (163°C) for 18-22 minutes, or until the centers are set but still slightly jiggly. Let the cupcakes cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Chill in the fridge for at least 3 hours or overnight.
Prepare the Blueberry Topping:
In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries begin to break down (about 5-7 minutes).
If you want a thicker topping, mix the cornstarch with water to create a slurry, then add it to the saucepan. Stir constantly until the mixture thickens (about 2-3 minutes). Remove from heat and let cool completely.
Assemble the Cupcakes:
Once the cheesecake cupcakes are fully chilled, spoon or pipe a generous amount of the blueberry topping over each one.
Serve:
Garnish with additional fresh blueberries or a sprinkle of white chocolate shavings, if desired.
