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Lemon and Blueberry Cheesecake

graham crackers

cinnamon

stick
  
  unsalted butter

cream cheese

eggs

sugar

pt
  
  sour cream

lemon

dash
  
  vanilla extract

pt
  
  blueberries

Oven

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.

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.

In the bowl of an electric mixer, beat 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 1-2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and beaters. The batter should be well-mixed but not over-beted.

Pour filling into 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 roasing pan. Pour boiling water into the roasting pan until the water is about halfwy  up the sides of the cheeesecake pan. Te

Bake for 45 minutes. The cheesecake should still jiggle.

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

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

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.