In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup of sugar. Stir until well mixed.

Press this mixture into the bottom of a greased 9-inch springform pan to form a solid crust.

Chill in the refrigerator while you prepare the filling.

In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.

Gradually add 1 cup of sugar, the vanilla extract, and sour cream, mixing until combined.

Add the eggs one at a time, beating well after each addition.

Finally, gently stir in the melted white chocolate until fully incorporated.

Pour the cheesecake filling over the chilled crust.

Using a spoon, drop spoonfuls of blueberry jam onto the filling and use a knife to swirl it gently, creating a marbled effect.

Preheat your oven to 325°F (163°C).

Bake the cheesecake in the preheated oven for 55-60 minutes, or until it is set but still has a slight jiggle in the center.

Once baked, turn off the oven and leave the cheesecake inside with the door ajar for an hour to cool gradually.

After cooling, remove the cheesecake from the oven and allow it to reach room temperature.

Once cooled, refrigerate for at least 4 hours or overnight for the best texture.

Before serving, decorate the cheesecake with fresh blueberries on top, a dollop of whipped cream, and a few mint leaves for a touch of freshness.

Slice and enjoy your delightful creation!