Prepare the Crust:
Preheat your oven to 325°F (163°C).
Line a muffin tin with cupcake liners.
In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
Spoon about 1 tablespoon of the mixture into each liner, pressing it down firmly to form a crust. Bake for 5 minutes, then set aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the egg, vanilla extract, and sour cream, mixing until fully combined.
Stir in the melted white chocolate until evenly incorporated.
Gently fold in the blueberries.
Assemble and Bake:
Spoon the cheesecake filling evenly over the prepared crusts, filling each liner about 3/4 full.
Bake in the preheated oven for 18–20 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let cool to room temperature, then transfer to the refrigerator to chill for at least 3 hours.
Decorate the Cupcakes:
Once chilled, drizzle the melted white chocolate over the top of each cheesecake cupcake.
Garnish with extra blueberries for a pop of color and flavor.
Serve and Enjoy:
Remove the cupcakes from the liners, plate them up, and serve chilled.
