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.
Bake
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.