Mini Blueberry Cheesecakes

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). Line a 12-cup muffin tin with cupcake liners. In a medium bowl, combine graham cracker crumbs, melted butter, and 3 tablespoons sugar. Mix until the crumbs are evenly moistened. Press about 2 tablespoons of the mixture into the bottom of each liner and firmly pack it down using the bottom of a glass.
2. Make the cheesecake filling
   In a large bowl, beat the cream cheese and 2/3 cup sugar with an electric mixer until smooth and creamy, about 2 minutes. Add eggs one at a time, beating well after each addition. Mix in vanilla extract, sour cream, and flour until just combined. Do not overmix.
3. Bake the cheesecakes
   Divide the filling evenly among the muffin cups, filling each about 3/4 full. Bake for 18-20 minutes until the centers are almost set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecakes cool in the oven for 10 minutes. Then remove and cool completely at room temperature before refrigerating for at least 2 hours.
4. Prepare blueberry topping
   In a small saucepan, combine 1 cup of blueberries, water, lemon juice, and 3 tablespoons sugar. Bring to a simmer over medium heat. In a small bowl, whisk cornstarch with 1 tablespoon water to create a slurry. Add to the simmering blueberries and stir until the mixture thickens, about 2-3 minutes. Remove from heat and let cool for 10 minutes. Then fold in the remaining 1 cup of fresh blueberries.
5. Assemble and serve
   Once the cheesecakes are fully chilled, spoon the blueberry topping evenly over each mini cheesecake. Return to the refrigerator for at least 30 minutes before serving to allow the topping to set. Carefully remove the paper liners before serving if desired.