• Preheat oven to 475°F.
• 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.

Crust

• Combine graham cracker crumbs and cinnamon into a medium bowl.
• Add melted butter or margarine. Mix well.
• 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 freezer until the filling is done.

Blueberries

• Place blueberries in a medium pot. Add 1/4 cup sugar and cornstarch.
• Place over medium low heat. Cook, stirring, until a thick syrup forms. Remove from heat and set aside.

Filling

• 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.
• Add eggs to the cream cheese mixture. Blend just enough to integrate the eggs.
• Remove prepared crust from freezer.
• Pour 1/2 of filling mixture into crust.
• Pour blueberry syrup on top of filing
• Then pour remaining cream cheese mixture over top.
• Use a knife to swirl the blueberry syrup without scraping the crust at the bottom.
• Place prepared water bath in oven and allow to heat before continuing.
• Place prepared cheesecake in water bath. Bake for 10 minutes at 475°F, then reduce heat to 350°F and bake for 50 minutes to an hour more.
• Remove from oven and cool on counter.
• Place in refrigerator until cold.

Topping

• Place 1 cup white chocolate into a large, heatproof bowl.
• Whisk egg yolks and 2 tablespoons sugar in a small bowl.
• In a medium pan, heat 1/4 cup heavy cream over low heat to a simmer.
• Very gradually stir it into the egg mixture.
• Pour back into pan. Simmer and stir until it begins to coat the spoon.
• Strain through a sieve into the white chocolate. Stir until smooth.
• In a medium bowl, whip 1 cup heavy cream to form stiff peaks.
• Fold whipped cream into the chocolate mix in two batches.
• Place in refrigerator and chill for at least 1 hour.
• When ready to serve, top the cheesecake with the white chocolate mousse.
• Sprinkle with remaining shaved white chocolate.