Lemon Blueberry Cheesecake

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press the mixture firmly into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 10 minutes, then remove and cool on a wire rack while preparing the filling.
2. Make the cheesecake batter
   In a large mixing bowl, beat cream cheese with an electric mixer until smooth and creamy. Gradually add sugar and continue beating until well combined. Add eggs one at a time, beating after each addition. Mix in lemon juice, lemon zest, and vanilla extract. Fold in flour until just combined, being careful not to overmix.
3. Prepare blueberry swirl
   In a small saucepan, combine 1 cup of blueberries with 2 tablespoons of water. Cook over medium heat until blueberries begin to break down, about 3-4 minutes. In a small bowl, whisk together cornstarch and remaining 2 tablespoons of water, then add to the saucepan. Cook for 1 minute until mixture thickens. Remove from heat and cool slightly.
4. Assemble and bake
   Pour half of the cheesecake batter into the prepared crust. Spoon half of the blueberry mixture over the batter and gently swirl with a knife. Pour remaining cheesecake batter on top. Spoon remaining blueberry mixture over the top and swirl again. Fold remaining 1 cup of fresh blueberries into the batter very gently.
5. Bake the cheesecake
   Place the springform pan on a baking sheet and bake in the preheated oven for 60 minutes or until the edges are set but the center still jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
6. Chill and serve
   Remove the cheesecake from the oven and run a knife around the edges to loosen from the pan. Cover and refrigerate for at least 6 hours or overnight. Before serving, remove the sides of the springform pan and garnish with additional fresh blueberries and lemon zest if desired.