1. Prepare the Crust:

1. Preheat oven to 325°F (160°C). In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then set aside to cool.
2. In a small saucepan, combine blueberries, 2 tablespoons sugar, lemon juice, and water. Cook over medium heat, stirring frequently, until blueberries break down and mixture thickens (about 5-7 minutes). Remove from heat and let cool.
3. In a large bowl, beat cream cheese and 1 cup sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and melted white chocolate until fully combined.
4. Pour half of the cheesecake batter over the crust. Spoon half of the blueberry compote over the batter and swirl with a knife. Pour remaining batter on top, then spoon remaining compote and swirl again.
5. Place springform pan in a water bath (wrap bottom in foil). Bake for 50-60 minutes, or until edges are set but center is slightly jiggly. Turn off oven and leave door cracked for 1 hour. Remove and cool completely, then refrigerate for at least 4 hours or overnight.
6. Before serving, run a knife around the edge of the pan, release the springform, and slice. Store leftovers in the refrigerator.