Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.

Mix graham cracker crumbs, melted butter, and walnuts together in a bowl. Press crust mixture into the bottom of the prepared springform pan.

Combine softened cream cheese and sugar together in a large bowl and beat with an electric mixer until smooth, but do not overbeat. Blend in milk. Mix in eggs 1 at a time, mixing just enough to incorporate. Beat in sour cream, vanilla extract, and flour until smooth. Pour filling into prepared crust.

Bake in the preheated oven for 1 hour. Chill cheesecake for 1 hour before removing it from the springform pan.

Pour blueberries onto chilled cheesecake. Top with shredded white chocolate. Chill cake 6 hours before serving.