Ingredients

Method

1. 1

   In a medium saucepan, combine the water, 1 tablespoon of lemon juice, 1/2 cup of sugar, and cornstarch. Stir until the sugar and cornstarch have dissolved.

2. 2

   Add the fresh blueberries to the saucepan and stir. Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer for 3-5 minutes, stirring occasionally, until the sauce has thickened.

3. 3

   Transfer the blueberry sauce to a heat-proof bowl and let it cool completely to room temperature before using.

4. 4

   Place the graham crackers in a large zip-top bag and crush them into fine crumbs using a rolling pin.

5. 5

   In a mixing bowl, combine the graham cracker crumbs, 2 tablespoons of sugar, and the melted butter. Stir with a fork until the mixture resembles wet sand.

6. 6

   Pour the crumb mixture into a 9-inch springform pan. Press the crumbs firmly and evenly onto the bottom of the pan.

7. 7

   Place the pan in the freezer for 15-20 minutes to firm up while you prepare the filling.

8. 8

   In a large mixing bowl, beat the softened cream cheese and 1 cup of sugar with an electric mixer on medium-high speed until smooth and creamy.

9. 9

   Add the sour cream and 1 tablespoon of lemon juice to the cream cheese mixture. Beat again until well combined. Set this bowl aside.

10. 10

    In a separate large bowl, pour in the cold heavy whipping cream. Beat with an electric mixer on medium-high speed until stiff peaks form.

11. 11

    Gently fold the whipped cream into the cream cheese mixture in two additions using a spatula until just combined. Be careful not to overmix.

12. 12

    Remove the chilled crust from the freezer. Spread half of the cheesecake filling over the crust. Dollop about half of the cooled blueberry sauce over the filling and gently swirl it in with a skewer or knife.

13. 13

    Carefully spread the remaining cheesecake filling over the swirled layer. Top with the remaining blueberry sauce, dropping it in spoonfuls, and create a final swirl pattern on top.

14. 14

    Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, or overnight, until firm.

15. 15

    Once set, run a thin knife around the edge of the cheesecake before releasing the springform pan's side. Slice, serve, and enjoy. You can top individual slices with extra blueberry sauce if desired.