White Chocolate Blueberry Cheesecake - cooking recipe

Ingredients

Compote
2 cups frozen blueberries
3 tablespoons water
1/4 cup sugar
2 teaspoons lemon juice
Topping
1 1/2 cups sour cream
1/4 cup powdered sugar
1 1/2 ounces white chocolate, grated
Crust
30 vanilla wafers, crushed
6 tablespoons unsalted butter
Filling
24 ounces cream cheese, room temperature
3/4 cup sugar
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
1 ounce imported white chocolate

Preparation

-preheat oven to 325.
-mix crushed wafers and butter together and press firmly to the bottom of a 9in springform pan (sides and bottom) and let chill for 20 minutes.
-beat together until smooth cream cheese and sugar in a large bowl.
-in separate bowl, mix eggs, Baileys and vanilla extract just until blended.
-beat egg mixture into cream cheese mixture.
-finely chop the white chocolate and add to cream cheese mixture.
-pour filling onto crust. Make sure the sides are higher than the center of the cheesecake, so the compote topping won't spill out when you remove the springform side.
-For the compote - mix half of the blueberries, water, sugar and lemon juice in a saucepan and cook over medium heat for 10 minutes. Add the other half of the bluberries and cook for another 8 minutes.
-Pour compote on top of the cheesecake.
-bake for 50 minutes.
-For the topping - mix sour cream and powdered sugar together and drizzle over top.
-Add grated chocolate.
-let chill for at least 3 hours.