Instructions

1. Prepare the Crust:

• Preheat oven to 325°F (160°C).

• In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.

• Press firmly into the bottom of a 9-inch springform pan.

• Bake for 10 minutes, then let cool while preparing the filling.

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2. Make the Blueberry Layer:

• In a small saucepan, combine blueberries, lemon juice, and sugar.

• Cook over medium heat for 5-7 minutes, stirring occasionally, until blueberries soften and release juices.

• Use a fork or blender to lightly mash (leave some whole berries for texture).

• Let cool slightly before using.

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3. Prepare the Cheesecake Filling:

• In a large bowl, beat cream cheese and sugar until smooth.

• Add eggs, one at a time, mixing well after each.

• Stir in vanilla extract and sour cream until fully combined.

4. Assemble & Bake:

• Pour half of the cheesecake filling over the crust.

• Spoon half of the blueberry mixture on top and swirl gently with a knife.

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• Pour the remaining cheesecake filling, then repeat with the rest of the blueberry swirl.

• Bake for 45-50 minutes until the edges are set but the center is slightly jiggly.

• Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

• Chill in the fridge for at least 4 hours (preferably overnight) before serving.

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5. Serve & Enjoy!

• Run a knife around the edges before releasing the springform pan.

• Slice and serve chilled, optionally with extra fresh blueberries or whipped cream.

Enjoy your delicious Blueberry Cream Cheese Cheesecake! 🍰💙