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.

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.

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.

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.

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! 🍰💙