Blueberry Lemon Cheesecake That Tastes Like Summer in a Bite

Ingredients:

Directions:

Preheat oven to 350.
Fill a baking pan with water (more than halfway) and place on bottom rack in oven while its preheating.

Grab a food processor for the graham crackers until they are a fine powder. (could also use a rolling pin wont be as fine but will work just fine)
Mix in salt and butter into graham crackers one combined place crust into a 9in springform pan with the bottom lined with parchment paper.
Set aside in the freezer for about 30min-1 hr.
In a pan over medium heat add blueberries, lemon juice, sugar and cornstarch and cook until its thickened. (while still on the stove smash some of the blueberries and your end result should look like loose jam)
Divide sauce into two bowls and set aside to cool. (one for cheesecake mixture and one for garnish)
In a large mixing bowl beat cream cheese and sugar until soft. (don’t forget to scraps the sides to ensure everything is getting mixed)
To the same bowl now add sour cream, salt and mix again. (optional: add lemon zest here)
Now on low speed add the eggs one at a time.
With a spatula fold in lemon juice and vanilla extract.
Use half of the cheesecake mixture and pour into the pan, use one half of the blueberry sauce to place on top of mixture and with a toothpick make a marble effect, pour the other have of the cheesecake on top and repeat with remaining half of blueberry sauce and repeat.
When placing cheesecake in oven bring temperature down to 300 and bake for 1hr and 20 minutes on top rack.
Let cool before storing in fridge and let it sit over night before serving.

Tips:

Use the bottom of a glass to press down on the crust to smooth out evenly.
Cream cheese and sour cream should be room temp.
Add the zest of two lemons for more depth in flavor.
Check water level at 45 minute mark and add more if it drop more than half other then that do not open the oven.

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