Blueberry compote: Put blueberries, brown sugar, water and salt in a pan and cook on medium to low heat for 10 minutes or until the blueberries burst and release their juices.

Add the remaining ½ cup of blueberries to the sauce and cook for 5 minutes more, or until compote doesn’t look runny, stirring frequently.

Keep it aside for later use.

Crust: Line the sides and bottom of a 7-inch springform pan with parchment paper.

Crush the cookies into fine powder.

Add melted butter and mix.

Press the cookie mixture into the springform pan.

Refrigerate while making the cheesecake filling.

Cream cheese Filling: Melt the white chocolate and allow it to cool down to room temperature.

Meanwhile in one bowl, whisk cream cheese and vanilla until well combined and smooth and no lumps remain in the mixture.

In another bowl, whip the whipping cream to soft peaks.

Fold in the cream cheese mixture and whisk for a minute.

Pour the filling into the pan.

Refrigerate overnight.

Pour blueberry compote and serve!

Enjoy!