Cook it low and slow for a smooth, creamy result.

Crust

1 c graham cracker crumbs (about 16 squares)
1⁄2 cinnamon
3 T butter, melted
Pinch of salt
1⁄4 c sugar

Blueberry Sauce

1 1⁄2 fresh or frozen blueberries
5 T sugar
2 t lemon juice
2 t cornstarch
1 T water

Filling

3 8-oz packages cream cheese, at room temperature
1 c sugar
2 T heavy cream
3⁄4 c sour cream
2 T flour
Pinch of salt
2 t vanilla bean paste, or vanilla extract
4 eggs, room temperature

1⁄2 c fresh blueberries for garnish

Preheat oven to 350 degrees. Stir together the cracker crumbs, cinnamon, butter, salt, and sugar. Press mixture into the bottom of a buttered 9” diameter springform pan. Bake for 10 minutes until crust is set. Remove from the oven and let cool. Reduce oven temp to 325 degrees.

Place blueberries in a saucepan with the sugar and lemon juice. Cook for 8 minutes until berries soften and begin to fall apart. Combine cornstarch and water and stir mixture into the blueberries. Bring to a boil and cook until thickened for 2 minutes. Remove sauce from the heat and allow to cool. In a stand mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth, about 3 minutes. Add cream, sour cream, flour, salt and vanilla and mix for another minute. Add eggs one at a time, beating well after each addition and scraping down the bowl as needed.

Place the springform pan on a sheet pan and fill with cream cheese mixture. Place 4 1-tablespoon dollops of blueberry sauce on top. Use a skewer or knife to swirl sauce into filling. Bake 50-60 minutes until filling in the center is just set. Transfer cake to a wire rack to cool for 15 minutes. Run a knife around the edge of the pan and loosen the spring. Cool to room temperature then refrigerate at least 3 hours.

To serve, spread remaining blueberry sauce on top and add fresh blueberries.

Blueberry Cheesecake