Blueberry Cheesecake

Mix the graham cracker crumbs, sugar, and melted butter in a bowl.
Press the mixture into the bottom of a baking dish to form the crust.
Bake for 10 minutes, then remove from the oven and allow it to cool.
Step 2: Make the filling

Beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract and sour cream until fully combined.
Step 3: Bake the cheesecake

Pour the cream cheese filling over the cooled graham cracker crust.
Bake at 325°F for 40-45 minutes, or until the center is set. It should still have a slight jiggle in the center.
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step 4: Make the blueberry topping

In a saucepan, cook the blueberries, sugar, and lemon juice over medium heat. Stir occasionally until the blueberries release their juice and the mixture becomes syrupy.
Stir in the cornstarch mixture and cook until the topping thickens, about 1-2 minutes.
Remove from heat and allow it to cool completely.
Step 5: Assemble and serve

Once the cheesecake has fully cooled and set, pour the blueberry topping over the top.
Slice and serve chilled for a creamy, fruity dessert!
Serving and Storage Tips