Wild Blueberry Cheesecake Factory Cheesecake

Let’s get the recipe for irresistible, Cheesecake Factory Blueberry Cheesecake! It is not the most simple recipe, but the hard work is worth it!

Crust
1 1/2 cups graham cracker crumbs
1/4 teaspoon ground cinnamon
1/3 cup melted margarine

Filling
4 (8 oz.) packages cream cheese
1 1/4 cups granulated sugar
1/2 cup sour cream
2 teaspoons vanilla extract
5 eggs

Blueberry filling
1 /12 cups wild blueberries
2 cups white chocolate, shaved
1 1/4 cups heavy whipping cream
2 egg yolks
1/4 cup plus 2 tablespoons granulated sugar
1 teaspoon cornstarch

Topping
1/2 cup sour cream
2 teaspoons granulated sugar

Optional Garnish
whipped cream

Simmer the blueberries with 1/4 cup sugar and cornstarch until a thick syrup forms. Heat oven to 475 degrees. Place a large pan or oven-safe skillet (that the cheesecake pan will fit inside) filled with about 1/2-inch of water into the oven while it preheats. This will be your water bath.

Combine 1 1/2 cups graham cracker crumbs and 1/4 teaspoon cinnamon into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake dry when placed in the water bath in the oven. Put the crust in your freezer until the filling is done.

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.

Remove the crust from the freezer and pour HALF of the filling into it. Top with blueberry syrup, then pour remaining cream cheese on top. Use a knife to swirl the blueberry syrup without scraping the crust at the bottom. Carefully place the cheesecake into the preheated water bath. Bake in the water bath for 10 minutes at 475, then reduce heat to 350 and bake for 50 minutes to an hour more. Refrigerate until cold.

Start the mousse by placing 1 cup of white chocolate into a large, heatproof bowl. Whisk the egg yolks and 2 tablespoons sugar in a small bowl. Heat 1/4 cup cream to a simmer, then very gradually stir it into the egg mixture.Pour back into pan, and stir until it begins to coat the spoon. Strain through a sieve into the white chocolate, stirring until smooth.

Whip 1 cup of cream to form stiff peaks. Fold the whipped cream into the chocolate mix in two batches.
Refrigerate for at least an hour. When ready to serve, top the cheesecake with the white chocolate mousse. The sprinkle with remaining shaved white chocolate