Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1 1/2 cups fresh or frozen blueberries
- 1/4 cup blueberry jam (optional, for topping)
Instructions
- Prepare the crust:
In a medium bowl, mix graham cracker crumbs and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling. - Make the cheesecake filling:
In a large bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, then beat until creamy. Add eggs one at a time, mixing well after each addition. Fold in sour cream gently. - Add blueberries:
Carefully fold in blueberries, distributing them evenly in the batter. - Bake:
Pour the filling over the crust in the springform pan. Bake in a preheated oven at 325°F (163°C) for about 55-60 minutes, or until the center is almost set but still slightly jiggly. - Cool and chill:
Let the cheesecake cool to room temperature. Spread blueberry jam on top if using. Refrigerate for at least 4 hours, preferably overnight, before serving.
Would you like me to help you add details, adjust for a no-bake version, or add tips for best results?