Lemon and Blueberry Cheesecake

In a mixing bowl, combine graham crackers, butter, and cinnamon until evenly moistened.

Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour crumbs into the pan and, using the bottom of a measuring cup or smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides.

Refrigerate for 5 minutes.

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set cheesecake pan on large piece of aluminum foil and fold up the sides around ti. Place cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan.

Bake for 45 minutes. The cheesecake should still jiggle.

While the cake is baking, make the topping.

Let pan cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours.

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.

Leave to cool before spreading on cheesecake.

Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate.

Spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.