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2 cups fresh blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/4 cup water
1 teaspoon lemon juice
Directions:
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and sour cream.
Pour cheesecake filling over the crust. Bake for 50-60 minutes, or until the center is set. Let cool to room temperature, then refrigerate for at least 4 hours or overnight.
In a small saucepan, combine blueberries, sugar, cornstarch, water, and lemon juice. Cook over medium heat until the mixture boils and thickens, stirring constantly. Remove from heat and let cool.
Pour the cooled blueberry topping over the chilled cheesecake. Return cheesecake to the refrigerator to set the topping, about 1 hour. Remove from the springform pan and serve.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes (plus chilling time)
Calories per serving: Approximately 400 kcal | Servings: 12 servings
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