Blueberry Cheesecake

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• 1 ½ cups graham cracker crumbs
  Ingredient note

  Source: 1 ½ cups graham cracker crumbs
• 2 Tablespoons + ¾ cup + ¼ cup granulated sugar
  Ingredient note

  Source: 2 Tablespoons granulated sugar; Source: ¾ cup granulated sugar; Source: ¼ cup granulated sugar
• 1 Tablespoon light brown sugar (firmly packed)
  Ingredient note

  Source: 1 Tablespoon light brown sugar (firmly packed)
• 5 Tablespoons unsalted butter (melted )
  Ingredient note

  Source: 5 Tablespoons unsalted butter (melted )
• 24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub )
  Ingredient note

  Source: 24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub )
• ½ cup sour cream
  Ingredient note

  Source: ½ cup sour cream
• 1 teaspoon vanilla extract
  Ingredient note

  Source: 1 teaspoon vanilla extract
• 3 each large eggs (lightly beaten room temperature preferred)
  Ingredient note

  Source: 3 large eggs (lightly beaten room temperature preferred)
• 2 cups fresh blueberries (washed and dried )
  Ingredient note

  Source: 2 cups fresh blueberries (washed and dried )
• 1 Tablespoon cornstarch
  Ingredient note

  Source: 1 Tablespoon cornstarch
• 3 cups fresh blueberries (divided )
  Ingredient note

  Source: 3 cups fresh blueberries (divided )
• ¼ cup cold water
  Ingredient note

  Source: ¼ cup cold water
• 1 Tablespoon lemon juice
  Ingredient note

  Source: 1 Tablespoon lemon juice
• 1 Tablespoon butter (salted or unsalted is fine)
  Ingredient note

  Source: 1 Tablespoon butter (salted or unsalted is fine)

1. Preheat oven to 325F (160C). In a medium-sized bowl, stir together graham cracker crumbs, granulated sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.
2. Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan (I like to use the bottoms and sides of a glass to do this). Set aside and prepare filling.
3. In a large mixing bowl using an electric mixer (or using stand mixer fitted with paddle attachment), stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined (scrape side and bottom of the bowl with a spatula to ensure ingredients are thoroughly combined).
4. Stir in sour cream and vanilla extract until combined.
5. Add eggs, one at a time, stirring until just combined after each addition.
6. Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan and bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but cheesecake will be mostly set.
7. Allow cheesecake to cool at room temperature until no longer warm then transfer to the refrigerator to chill for at least 6 hours (preferably overnight, I do not remove the springform collar until I am ready to serve). Blueberry topping can be prepared any time between now to an hour before serving.
8. Whisk together sugar and cornstarch in a medium-sized saucepan.
9. Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.
10. Turn stovetop to medium/low and stir constantly until blueberries release their juices and are softened and the mixture reaches a jammy consistency.
11. Remove from heat and add remaining 1 ½ cups (232g) blueberries and butter and stir until completely combined and butter is melted.
12. Transfer to a heatproof container then cover and allow to cool completely in refrigerator.
13. Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake (if it’s become too firm in the refrigerator, simply stir in a splash of water).