Lemon Blueberry Cheesecake

Crust

1. Preheat oven to 325 degrees F. Spray the sides of the 9-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3 inch strip of parchment paper.
2. In a medium bowl, add the graham crackers crumbs, melted butter, and sugar. Mix until it resembles wet sand and can be packed down.
3. Pour the crust mixture into the prepared pan. Firmly and evenly press the crust into the bottom of the pan.
4. Place in the fridge or freezer to firm up while preparing the cheesecake filling.

Cheesecake

1. Add the cream cheese to a large mixing bowl. Beat with a hand mixer on medium speed until the cream cheese is smooth and creamy. Scrape down the bowl.
2. Add in the sugar and flour. Mix until incorporated.
3. Add the vanilla extract, lemon zest, and sour cream. Beat until well blended.
4. Add in the lemon juice and mix on low until most of the juice is incorporated. Turn the mixer up to medium speed and beat until combined.
5. Add the eggs one at a time. Beat in each egg just until incorporated. Scrape down the sides and bottom of the bowl before adding the next egg.
6. Fold in the fresh blueberries until evenly distributed in the cheesecake batter.
7. Before adding the cheesecake mixture to the springform pan, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil. You can skip the tin foil and add the springform pan in a slightly larger pan to keep the water bath from leaking into the cheesecake.
8. Place the foil wrapped pan or two pans in a third pan that’s filled with about 1 inch of hot water.
9. Pour the cheesecake batter on top of the chilled crust. Give it a couple of gentle taps on the counter to help remove any air bubbles.
10. Place the cheesecake in the preheated oven and bake for 1 hour 25 minutes to 1 hour 35 minutes or until the edges of the cheesecake are set and the center slightly jiggles like jello when the pan is wiggled back and forth and not like wet batter. This time may vary so always give it the jiggle test and bake longer if needed.
11. Once done, leave the cheesecake in the oven, turn the oven off, and leave the door slightly ajar until the cheesecake has cooled to room temperature.
12. Once the cheesecake has cooled, move to the fridge and allow to chill overnight to set up.
13. Serve with fresh blueberry sauce and whipped cream.

Blueberry Sauce

1. In a medium saucepan, add the cornstarch and sugar together. Stir until the cornstarch is incorporated.
2. Add in the lemon juice and blueberries to the pan. Stir until combined.
3. Place over medium heat and let come up to a boil while stirring constantly. Boil for 5 minutes or until thickened.
4. Remove from the heat and let cool completely.