Directions

• Preheat the oven to 350° F.
• Combine blueberry layer ingredients.  Spread on a baking sheet and bake for 10 minutes.  Let cool, crush a bit (a mortar and pestle works well), and strain juices into a separate bowl to keep.
• Combine crust ingredients and mix to the consistency of wet sand.
• Press crust into the bottom and 1″ up the sides of a springform pan.  Bake at 350° for 15 minutes. Remove from oven.
• Reduce oven temperature to 325°.
• Melt white chocolate in double broiler or microwave, stirring regularly.  Let cool slightly while making cream cheese layer.
• In the bowl of a stand mixer, beat cream cheese and sugar until no lumps remain. Add eggs, one at a time, followed by the vanilla extract, lime juice, and lime zest.  Add cornstarch and melted white chocolate until just combined.
• Pour half of the cream cheese layer into the baked crust.  Dollop 2/3 of the blueberries on top to make an even layer. Top with the remaining cream cheese.
• Drizzle reserved blueberry juices on top of the cheesecake and swirl with a toothpick or knife to an attractive pattern.
• Transfer the cheesecake to the 325° oven and bake for 45 minutes. Then, reduce the heat again to 250° and bake for another 40 minutes or until the center is no longer jiggly.
• Carefully remove the springform pan from the oven and let it cool on a wire rack for 10 minutes. Turn off the oven.
• After 10 minutes, run a sharp knife around the edges of the cheesecake. Do not open the springform pan. Return the cake to the oven (which is off) and let it slowly cool for 1 hour. 
• Move the cake to the refrigerator, uncovered but still in the springform pan, and let it continue to cool for at least 5 hours (preferably overnight).
• Spread remaining blueberries on top, serve, and enjoy.