• Preheat the oven to 350°F. Line the bottom of a 7 inch springform pan with a parchment paper round for easy removal. Then, double wrap the pan with heavy-duty aluminum foil.

Crust

• Use a food processor to make graham cracker crumbs. Alternatively, crush them in a resealable bag using a rolling pin or kitchen mallet. Next, mix 1 cup graham cracker crumbs with 2 ½ tablespoons butter (melted), 1 ½ tablespoons sugar, and a pinch of salt.

  It should resemble wet sand and hold its shape when pressed. Add the crumbs to the springform pan and firmly pat down to get an even layer on the bottom and sides.

  Bake for 8 to 10 minutes. Set aside.
  

Cheesecake Filling

• Make the batter: Reduce the oven to 325°F. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat 2 8oz packages cream cheese (softened), 2 eggs, ⅔ cup sugar, ⅔ cup sour cream, 1 tablespoon lemon juice, and ¼ teaspoon salt until smooth and creamy on medium-high speed.

  Scrape down the sides and bottom halfway through. To remove large air bubbles, reduce the speed to the lowest setting for 1 to 2 minutes. Lastly, gently fold 1 cup blueberries into the batter.

  Note: If using frozen blueberries, add 5 minutes to the baking time.
  
• Water bath: Pour the batter into the springform pan and remove any air bubbles by banging the pan onto the kitchen counter lined with a kitchen towel. Put the springform pan into a larger roasting pan and add hot water a few inches up the side to create a water bath.
  
• Bake: Bake at 325°F for 75 minutes. Turn off the oven and use a wooden spoon to crack open the oven door. Let the cheesecake slowly reduce in temperature for one hour then remove it from the oven.
  
• Chill: Remove the cheesecake from the water bath and remove the foil. Once it reaches room temperature, loosely cover and chill in the fridge for at least 4 hours to overnight.
  

Blueberry Sauce Topping

• Heat a pot over medium heat and add 2 ½ cups blueberries, 3 tablespoons sugar (adjust to taste), and 1 tablespoon lemon juice. Cook until the blueberries break down and start to release their juices.

  Optional: Reserve a handful of blueberries and add them during the last few minutes of cooking to retain their shape.
  
• To thicken the sauce, mix together 1 tablespoon cornstarch and ¼ cup water and it to the blueberry sauce. Once the it coats the back of a spoon, add in the optional reserved blueberries and continue to cook for 1 to 2 minutes.

Top with blueberry sauce and serve

• Add the cooled blueberry topping to the cheesecake, reserving some for serving on the side. To get clean slices, dip a thin knife into hot water and wipe it dry before each cut. Serve and enjoy!