Ingredients

• Graham cracker crumbs - 1 ½ cups
• Unsalted butter, melted - ¼ cup
• Cream cheese, softened - 4 packages (8 ounces each)
• Granulated sugar - 1 ¼ cups
• Vanilla extract - 1 teaspoon
• Eggs - 4
• Sour cream - 1 cup
• Fresh blueberries - 2 cups
• Lemon juice - 2 tablespoons
• Cornstarch - 1 tablespoon
• Water - 2 tablespoons

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   Mix graham cracker crumbs and melted butter; press into the bottom of a 9-inch springform pan.

3. 3.

   In a large bowl, beat the cream cheese and sugar until smooth. Add vanilla extract and mix.

4. 4.

   Add eggs one at a time, beating after each addition. Mix in sour cream.

5. 5.

   Pour the cream cheese mixture over the crust.

6. 6.

   Bake for 60-70 minutes or until the center is set. Let it cool completely.

7. 7.

   In a small saucepan, combine blueberries, lemon juice, cornstarch, and water.

8. 8.

   Cook over medium heat until the mixture thickens and the blueberries have burst.

9. 9.

   Pour the blueberry sauce over the cooled cheesecake.

10. 10.

    Refrigerate for at least 4 hours or overnight before serving.

Nutritional Facts