Blueberry Cream Cheese Cheesecake

Ingredients

For the crust:

• 1½ cups graham cracker crumbs
• ¼ cup granulated sugar
• ½ cup (1 stick) unsalted butter, melted

For the cheesecake filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• ½ cup sour cream

For the blueberry topping:

• 2 cups fresh or frozen blueberries
• ½ cup granulated sugar
• 1 tbsp lemon juice
• 2 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch springform pan.
2. Make the crust:
   • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter.
   • Press firmly into the bottom of the springform pan. Bake for 10 minutes. Set aside to cool.
3. Make the filling:
   • In a large bowl, beat cream cheese until smooth.
   • Add sugar and vanilla, beat until fluffy.
   • Add eggs one at a time, mixing well after each.
   • Stir in sour cream just until combined.
   • Pour filling over crust and smooth the top.
4. Bake:
   • Bake for 50–60 minutes or until the center is set but slightly jiggly.
   • Turn off oven, crack the door, and let the cheesecake cool inside for 1 hour.
5. Chill:
   • Remove from oven and refrigerate at least 4 hours or overnight.
6. Make the blueberry topping:
   • In a saucepan over medium heat, combine blueberries, sugar, and lemon juice.
   • Stir until sugar dissolves and mixture simmers.
   • Add cornstarch slurry and cook until thickened (2–3 minutes).
   • Let cool, then spread over the chilled cheesecake.
7. Serve:
   • Run a knife around the edge before releasing the springform.
   • Top with blueberry sauce, slice, and enjoy!

Let me know if you’d like a no-bake version or a gluten-free crust option!