Simple Blueberry Cheesecake Delight

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan.

To make the crust, combine graham cracker crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes, then let cool.

For the filling, beat the cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream until well combined. Pour the filling over the cooled crust.

Bake for 50-60 minutes, or until the center is set and slightly jiggly. Turn off the oven, leave the door slightly open, and let the cheesecake cool in the oven for 1 hour. Refrigerate for at least 4 hours or overnight.

To make the blueberry topping, combine blueberries, sugar, and lemon juice in a saucepan over medium heat. Bring to a simmer and cook until the blueberries release their juices. Add the cornstarch mixture and cook until thickened. Let cool completely.

Spread the blueberry topping over the chilled cheesecake before serving.

Prep Time: 20 minutes | Cooking Time: 1 hour | Cooling Time: 5 hours | Total Time: 6 hours 20 minutes