Blueberry Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 1/4 cup sugar. Press the mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool while preparing the filling.
2. Make the cheesecake filling
   In a large bowl, beat the softened cream cheese and 1 1/4 cups sugar with an electric mixer until smooth and creamy, about 4 minutes. Add sour cream and vanilla extract, beating until combined. Add eggs one at a time, beating on low speed just until each is incorporated. Do not overmix. Fold in 1 cup of blueberries gently.
3. Bake the cheesecake
   Wrap the outside of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger roasting pan. Pour the filling over the crust. Fill the roasting pan with about 1 inch of hot water. Bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
4. Cool the cheesecake
   Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cooled, cover and refrigerate for at least 4 hours or overnight for best results.
5. Prepare the blueberry topping
   In a medium saucepan, combine 2 cups blueberries, 1/2 cup sugar, cornstarch, lemon juice, and water. Cook over medium heat, stirring frequently, until the mixture thickens and comes to a boil. Reduce heat and simmer for 2 minutes, then remove from heat and let cool for 15 minutes.
6. Finish and serve
   Remove the sides of the springform pan. Spread the blueberry topping over the cheesecake. Refrigerate until ready to serve. For best flavor and texture, let the cheesecake sit at room temperature for about 30 minutes before serving.