Preheat oven to 350F.

In a food processor, pulse the graham cookies into fine crumbs. Add in the melted butter and sugar, and pulse until combined.

Pour mixture into a 9" tart pan, and press firmly into the bottom and up the sides to form a crust.

Bake in preheated oven for about 5 minutes, then set aside to cool.

Meanwhile, prepare the filling. In the bowl of a stand mixer, beat the cream cheese until smooth and creamy.

Add in the sugar, and mix until smooth and fluffy.

Mix in the eggs, one at a time, then add in the vanilla.

In a food processor, pulse the white chocolate chips until finely chopped. You can also do this by hand with a knife! Fold the chocolate into the cheesecake mixture.

Pour the cheesecake into your prepared crust, and bake at 350F for about 30 minutes. It will get puffy and should get lightly golden but NOT brown. When cooked through, it will still have a slight jiggle in the middle {it will solidify more as it cools}.

Let cheesecake come to room temperature, then cover with foil and refrigerate for at least 3 hours {overnight is best}.

When almost ready to serve, prepare the toppings. In the bowl of a stand mixer, beat the heavy cream to soft peaks. Add in the powdered milk, powdered sugar, vanilla, and salt, and then beat until stiff.

Wash the blueberries. Wash, seed, and halve the cherries.

Arrange the berries and cream as desired on the cheesecake, and serve! Store leftovers in the fridge.