Ingredients

• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• ¾ cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries
• ¼ cup sugar (for the blueberry topping)
• 1 tablespoon cornstarch
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 325°F (160°C).
2. In a bowl, combine graham cracker crumbs and melted butter. Mix well and press the mixture into the bottom of a 9-inch springform pan to form the crust.
3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
4. Add sour cream, eggs, and vanilla extract to the mixture and beat until fully combined.
5. Pour the cream cheese mixture over the crust in the springform pan.
6. Bake in the preheated oven for 50-60 minutes, or until the center is set but still slightly jiggly.
7. Remove from the oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight.
8. For the blueberry topping, combine fresh blueberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Cook until the mixture thickens and the blueberries start to burst. Let it cool.
9. Once the cheesecake is chilled, top it with the blueberry mixture before serving.