Instructions:

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.

Make the Crust:

In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until combined.

Press the mixture evenly into the bottom of the prepared springform pan. Use the bottom of a glass or measuring cup to pack it down firmly.

Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while preparing the filling.

Make the Lemon Cheesecake Filling:

In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.

Add the eggs one at a time, beating well after each addition.

Mix in the sour cream, fresh lemon juice, lemon zest, and vanilla extract until smooth and well combined. Scrape down the sides of the bowl as needed.

Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.

Bake the Cheesecake:

Place the springform pan on a larger baking pan to catch any drips. Bake in the preheated oven for 45-50 minutes, or until the edges are set and the center is slightly jiggly.

Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool gradually.

Make the Blueberry Topping:

In a medium saucepan, combine the blueberries, sugar, cornstarch, water, and fresh lemon juice.

Cook over medium heat, stirring occasionally, until the mixture comes to a simmer and thickens, about 5-7 minutes.

Remove from heat and let the blueberry topping cool slightly.

Assemble the Cheesecake:

Once the cheesecake has cooled to room temperature, spread the blueberry topping evenly over the top of the cheesecake.

Chill and Serve:

Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

Before serving, run a knife around the edge of the springform pan to loosen the cheesecake. Remove the outer ring of the pan.

Slice and serve the luscious Lemon Blueberry Cheesecake chilled. Enjoy!