Preheat oven to 325°F (160°C). Line a muffin tin with paper liners.

Place one vanilla wafer cookie at the bottom of each muffin cup to form the crust.

In a large bowl, beat softened cream cheese and granulated sugar until smooth and creamy.

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

Stir in vanilla extract and melted white chocolate chips until thoroughly combined.

Gently fold in fresh blueberries into the cheesecake batter.

Spoon the batter evenly into the prepared muffin cups, filling each almost to the top.

Bake in the preheated oven for 20-25 minutes, or until the cheesecake is set and edges are lightly golden.

Remove from oven and let cool in the muffin tin for 10 minutes.

Transfer cheesecake cupcakes to a wire rack to cool completely.

Once cooled, refrigerate for at least 2 hours or until ready to serve.

Garnish with white chocolate shavings before serving.