Ingredients:

  • 1.5 cups graham cracker crumbs
  • 0.25 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 0.75 cup sour cream, room temperature
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 tbsp fresh lemon juice
  • 0.25 tsp salt
  • 2 cups fresh blueberries
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 1 tbsp water

Instructions:

  1. Preheat oven to 325°F (160°C).
  2. Combine graham cracker crumbs, sugar, and melted butter in a bowl until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan using the base of a measuring cup.
  4. Bake the crust for 10 minutes until fragrant; remove and let cool completely.
  5. Beat softened cream cheese and sugar on medium speed until smooth and aerated.
  6. Mix in sour cream, vanilla, lemon juice, and salt until just combined.
  7. Add eggs one at a time, beating on low speed just until incorporated to avoid adding too much air.
  8. Pour the filling over the cooled crust and smooth the top with an offset spatula.
  9. Bake for 55–65 minutes until edges are set but the center still has a slight jiggle.
  10. Turn off the oven and crack the door open 2 inches, letting the cheesecake sit inside for 60 minutes to cool slowly.
  11. Remove from oven, cool to room temperature, and refrigerate for at least 6 hours.
  12. Combine blueberries, sugar, and lemon juice in a saucepan over medium heat; simmer for 8–10 minutes until berries burst.
  13. Stir in the cornstarch slurry (cornstarch and water) and boil for 1 minute until glossy.
  14. Cool the blueberry sauce completely before spooning it over the chilled cheesecake.