Lemon Blueberry Swirl Cheesecake

I love making really yummy, healthy meals that will spark creativity and interest in anyone who eats at my table. Hiding vegetables, or leaving them out in the open, is a favorite past-time! Enjoy!

subheading: For the Crust:

2 cups Graham Crackers, pulsed into crumbs

⅓ cup Granulated Sugar

¼ teaspoon Kosher Salt

6 tablespoons Unsalted Butter, melted

subheading: For the Lemon Cheesecake Filling:

3 (8 ounce) packages Full-Fat Cream Cheese, very soft

1 cup Full-Fat Sour Cream, at room temperature

1 ¼ cups Granulated Sugar

2 teaspoons Pure Vanilla Extract

3 large Eggs 2 Egg Yolks, at room temperature

2 tablespoons All-purpose Flour

¾ cup Fresh Lemon Juice

2 teaspoons Fresh Lemon Zest

subheading: For the blueberry swirl:

¾ cup fresh or frozen blueberries

3 tablespoons granulated sugar

Directions at bakerbynature.com

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