In a large bowl add the graham cracker crumbs, granulated sugar mixing to combine then add the melted butter

Make Crust

Press into bottom and slightly up upsides of prepared pan. Place in the oven to bake for 5 minutes, until slightly golden brown.

Par-Bake Crust

Step 2

Beat cream cheese for 2 minutes on medium to high speed. Make sure to scrape the sides of the bowl so everything is soft and fluffy.

Beat Cream Cheese

Step 3

Add the granulated sugar and lemon zest then beat for another 2 minutes. Make sure to scrape down the bowl.

Add Sugar & Lemon Zest

Step 4

Add heavy cream, sour cream, and lemon juice mixing until fully combined.

Add Liquid Ingredients

Step 5

Add in eggs one at a time and mix until just combined, do not over mix. You should have a creamy batter with no lumps.

Add Eggs

Step 6

Gently fold in half of the blueberries. Then pour batter into pan and top with remaining blueberries and gently press those into the top.

Add Blueberries

Step 7

Bake cheesecake in a water bath, the middle of the cheesecake should jiggle just a little bit. Cool cheesecake in the oven, then on the counter, then chill overnight or at least six hours.


Step 6

Make Blueberry Sauce

Step 6

Cook the cornstarch slurry, blueberries, granulated sugar, and lemon zest. After 5 minutes or so there should be a thick gorgeous blueberry glaze around the berries.

Add fresh whipped cream along the edges then sprinkle fresh lemon zest on top.

Add Final Touches

Step 6