Fresh Blueberry Cheesecake

Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
Press the mixture evenly into the bottom of the pan.
Bake for 10 minutes, then remove and let cool.
Step 2: Make the Cheesecake Filling
In a large bowl, beat cream cheese and sugar until smooth.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla extract and sour cream until fully combined.
Pour the cheesecake filling over the cooled crust.
Step 3: Bake the Cheesecake
Bake for 40-45 minutes, or until the center is just set but still slightly jiggly.
Let cool at room temperature for 30 minutes, then refrigerate for at least 4 hours or overnight.
Step 4: Make the Blueberry Topping
In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice.
Cook over medium heat, stirring frequently, until the mixture thickens and the blueberries soften (about 5-7 minutes).
Remove from heat and let cool completely.
Step 5: Assemble and Serve
Spread the cooled blueberry topping over the chilled cheesecake.
Slice, serve, and enjoy!
Serving and Storage Tips