For the Crust • 1 ½ cups graham cracker crumbs (170g) • 2 Tbsps granulated sugar • 1 Tbsp light brown sugar firmly packed • 5 Tbsps unsalted butter melted (74g) For the Blueberry Topping • ¼ cup granulated sugar (50g) • 1 Tablespoon cornstarch • 3 cups fresh blueberries divided (465g) • ¼ cup cold water (60ml) • 1 Tbsp lemon juice • 1 Tbsp butter salted or unsalted is fine

For the Blueberry Cheesecake Filling • 24 oz cream cheese softened use full-fat brick style cream cheese, not the spreadable kind in the tub (340g) • ¾ cup granulated sugar (150g) • ½ cup sour cream • 1 teaspoon vanilla extract • 3 large eggs lightly beaten (room temperature preferred) • 2 cups fresh blueberries  washed and dried (311g)

In a medium-sized bowl, stir together graham cracker crumbs, sugar, and brown sugar until combined. Stir in melted butter, stirring until all of the graham cracker crumbs are moistened.

Press graham cracker crumbs evenly into the bottom and up the sides of 9” springform pan. Set aside and prepare filling.

In a large mixing bowl using an electric mixer, stir together cream cheese and sugar on medium-low speed until smooth, creamy, and completely combined. 

Stir in sour cream and vanilla extract until combined.

Add eggs, one at a time,  stirring until just combined after each addition.

Add blueberries and use a spatula to gently fold them into the batter until well distributed. Pour batter evenly into prepared springform pan.

Bake on 325F (160C) for 45-50 minutes. When finished the center will be slightly jiggly but set. Allow cheesecake to cool until no longer warm then transfer to the refrigerator for at least 6 hours. 

Blueberry topping can be prepared any time between now to an hour before serving. Whisk together sugar and cornstarch in a medium-sized saucepan.

Add 1 ½ cups (232g) blueberries, water, and lemon juice and stir to combine.

Turn stovetop to medium/low and stir until blueberries release their juices. Remove and add blueberries and butter. Stir until combined. 

Transfer to a heatproof container then cover and allow to cool completely in refrigerator.

Once cheesecake has set, spoon blueberry topping evenly over the top of the cheesecake.

Slice and Enjoy!