Ingredients
Scale
For the Crust:
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh blueberries
- 1/4 cup water
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C).
- Mix graham cracker crumbs, melted butter, and 1/4 cup sugar. Press into the bottom of a 9-inch springform pan.
- Beat cream cheese, 1 cup sugar, and vanilla until smooth. Add eggs one at a time, then stir in sour cream.
- Pour filling over crust. Bake for 50-55 minutes until center is set. Cool completely.
- For the topping, combine blueberries, water, 1/4 cup sugar, cornstarch, and lemon juice in a saucepan. Cook over medium heat until thickened. Cool and spread over cheesecake.
- Refrigerate for at least 4 hours before serving.
Notes
You can customize the seasonings to taste.