Prepare the Crust:

1. Preheat the oven to 275°F (135°C).
2. In a food processor, blend the graham cracker crumbs, slivered almonds, and sugar until the almonds are finely ground.
3. Add the melted butter and caramel topping; process until the mixture is well combined.
4. Press the mixture onto the bottom and halfway up the sides of a 10-inch springform pan.

Prepare the Filling:

5. Melt the chopped white chocolate in a heatproof bowl over a pan of barely simmering water, stirring until smooth. Remove from heat and set aside.
6. In a large bowl, beat the softened cream cheese and sugar until smooth.
7. Gradually add the beaten eggs and egg yolks, mixing well after each addition.
8. Beat in the flour and vanilla extract.
9. Slowly blend in the melted white chocolate until the filling is thoroughly combined.
10. Pour the filling into the prepared crust.

Bake the Cheesecake:

11. Place the cheesecake in the preheated oven and bake for 1 hour.
12. After baking, turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven to room temperature.
13. Once cooled, cover the cheesecake loosely and refrigerate overnight before removing it from the pan.

Prepare the Blueberry Topping:

14. In a saucepan, combine sugar and cornstarch. Stir in the water and fresh blueberries.
15. Bring the mixture to a boil, then reduce the heat and simmer for about 10 minutes, stirring occasionally, until the sauce thickens.
16. Press the mixture through a fine sieve to remove the blueberry skins.
17. Stir in the lemon juice and allow the sauce to cool.
18. Once cooled, store the sauce in a glass jar.

Serve:

19. Before serving, pour the blueberry sauce over the chilled cheesecake.
20. Slice and enjoy this decadent dessert!