In a microwave-safe bowl, combine white chocolate candy melts and optional vegetable shortening. Microwave in 30-second intervals, stirring between each, until completely melted and smooth, about 1-2 minutes total.

Once the chocolate is melted, dip the top of each sugar cone into the chocolate and roll in 4th of July sprinkles. Set them upright to let the chocolate harden.

In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and fluffy, about 2-3 minutes.

Gently fold the Cool Whip into the cream cheese mixture until well combined.

If too soft, chill the mixture in the refrigerator for 1-2 hours to firm up.

Transfer the cheesecake mixture into a piping bag fitted with a star tip and pipe into each cone.

Drizzle with blueberry sauce and top each cone with a maraschino cherry.

Serve immediately for the best experience.