2 cups of graham cracker crumbs
1 stick of unsalted butter (melted)
1/2 tsp cinnamon
1 pound (two 8oz blocks) of cream cheese (softened)
1 cup sugar
1 pint (16 oz) sour cream
1 lemon (zested)
Dash of vanilla extract
1 pint blueberries
1 lemon (zested and juiced)
2 tablespoons sugar
Preheat oven to 325 F
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Pour crumbs into an 8 inch springform pan and smooth across the bottom and 1 inch up the sides. Place in the refrigerator to chill while you prepare the filling.
In the bowl of your mixer, beat the softened cream cheese on low speed until smooth and lump-free. Add the eggs, one at a time, and continue to beat until incorporated. Gradually add the sugar and beat (still on low speed) until creamy - about 1 to 2 minutes. Be sure to frequently scrape down the sides of your bowl and beater as lumps love to hide there!
Add the sour cream, lemon zest, and vanilla. Beat slowly until well-mixed. Pour into prepared crust. Set the pan on a large piece of aluminum foil and fold it up the sides. Place this in a large roasting pan and fill the roasting pan with boiling water about 1 inch up the sides of your cake pan. The aluminum foil will keep the water from seeping into your cheesecake.
Place in the oven and bake for 45 minutes. Your cheesecake should still jiggle when you take it out of the oven as it will finish setting as it chills. Place in the refrigerator for about 5 hours.
For the filling, place ingredients in a saucepan and simmer over medium heat, stirring occasionally, for approximately 5 minutes - or until the fruit begins to break down slightly. Remove from heat and allow to cool.
Remove cake from springform pan, using a thin spatula to loosen the crust from the sides if necessary. Spread the blueberries across the top, slice, and enjoy!