Ingredients

• graham cracker crumbs - 1 ½ cups
• unsalted butter, melted - ⅓ cup
• granulated sugar - 1 cup, divided
• cream cheese, softened - 24 oz (3 packages)
• eggs - 3 large
• sour cream - 1 cup
• lemon juice - ¼ cup
• lemon zest - 1 tablespoon
• vanilla extract - 1 teaspoon
• blueberries - 1 cup
• cornstarch - 1 tablespoon
• water - 2 tablespoons

Instructions

1. 1.

   Preheat oven to 325°F (163°C).

2. 2.

   In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press mixture into the bottom of a 9-inch springform pan.

3. 3.

   Bake crust for 10 minutes, then set aside to cool.

4. 4.

   In a large bowl, beat cream cheese and remaining 3/4 cup sugar until smooth.

5. 5.

   Add eggs one at a time, mixing well after each addition.

6. 6.

   Mix in sour cream, lemon juice, lemon zest, and vanilla extract until fully combined.

7. 7.

   Pour cheesecake batter over prepared crust.

8. 8.

   In a small saucepan over medium heat, combine blueberries, cornstarch, and water. Cook until mixture starts to thicken.

9. 9.

   Drop spoonfuls of blueberry mixture over the cheesecake batter and gently swirl with a knife.

10. 10.

    Bake cheesecake for 50-60 minutes, or until the center is set but still slightly jiggly.

11. 11.

    Turn off the oven and let cheesecake cool inside with the door slightly open for 1 hour.

12. 12.

    Refrigerate cheesecake for at least 4 hours before serving.

Nutritional Facts