Cup of Yum
1. Preheat oven to 350°F. Line a 9-inch square metal baking pan with parchment paper or foil, leaving enough overhang on the sides to easily lift the chilled bars out as a whole. Lightly spray parchment with nonstick spray. Set aside.

Crust

1. In a medium bowl, whisk together graham cracker crumbs, sugar, salt, and cinnamon. Add melted butter and stir to completely combine. Press evenly into prepared pan.
2. Bake for 12 minutes, or until fragrant and golden. Set on a wire rack to cool slightly.

Filling

1. While crust is in the oven, melt the white chocolate. In a small microwave-safe bowl, gently melt the white chocolate in the microwave, in 10-20 second intervals - take care to not let it scorch. You can also do this over low heat in a saucepan on the stovetop. Set aside to cool completely.
2. In the bowl of a stand mixer, beat cream cheese on medium-high speed until smooth and creamy, about 1-2 minutes. Add eggs and sugar, and beat on medium speed until just combined. Add the cooled white chocolate (you can place in the refrigerator for a bit if it's still warm) and vanilla, and beat again just to combine. Then gently fold in blueberries.
3. Spread blueberry cream cheese mixture evenly over the baked crust.
4. Bake at 350°F for 35-40 minutes, or until cheesecake wobbles just slightly in the center, and the edges are just a bit golden. (If the edges are browning more than you like, and the center is still wobbly, place a loose foil tent over the pan while it continues to bake.) Remove pan from oven and place on a wire rack to cool for 1 hour. Then place pan in the refrigerator for at least 3 hours to chill thoroughly, or chill overnight.
5. Remove cheesecake from the pan by gently pulling up on the parchment paper. Cut into squares/bars. For the cleanest cuts, wipe the knife clean after every cut. Serve with fresh blueberry sauce and/or dollops of freshly whipped cream.