Ingredients

• Cream cheese - 16 oz
• Granulated sugar - 1 cup
• Sour cream - ½ cup
• Lemon juice - ¼ cup
• Lemon zest - 1 tablespoon
• Vanilla extract - 1 teaspoon
• Eggs - 3 large
• Blueberries - 1 cup
• Graham cracker crumbs - 1 ½ cups
• Unsalted butter - ½ cup
• Powdered sugar - ¼ cup

Instructions

1. 1.

   Preheat the oven to 325°F (160°C).

2. 2.

   In a mixing bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan to form the crust.

3. 3.

   In a large bowl, beat the cream cheese and granulated sugar until smooth.

4. 4.

   Add sour cream, lemon juice, lemon zest, and vanilla extract. Mix until well combined.

5. 5.

   Add the eggs one at a time, mixing on low speed until just combined.

6. 6.

   Gently fold in the blueberries into the cheesecake batter.

7. 7.

   Pour the cheesecake mixture over the crust in the springform pan.

8. 8.

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

9. 9.

   Turn off the oven and leave the cheesecake inside for 1 hour to cool gradually.

10. 10.

    Remove from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight.

11. 11.

    Serve chilled, topped with additional blueberries and a dusting of powdered sugar if desired.