Double Lemon Blueberry Cheesecake

bluebowlrecipes.com

Mary Beth

subheading: For the Crust:

2 cups graham cracker crumbs

2 tbsp granulated sugar

½ cup salted butter, melted

subheading: For the Blueberry Cheesecake:

32 ounces cream cheese, softened at room temperature use full fat blocks

1 and ½ cups granulated sugar

4 large eggs, at room temperature

1 cup sour cream, at room temperature use full fat

2 teaspoons vanilla extract

1 cup blueberry preserves

3 tbsp lemon juice

subheading: For the Blueberry Topping:

2 and ½ cups fresh or frozen blueberries, divided If using frozen, don't thaw them

½ cup granulated sugar

2 tsp cornstarch or corn starch

1 teaspoon lemon zest

2 tsp lemon juice

1 tbsp warm water

½ tsp vanilla extract

subheading: For the Whipped Cream:

½ cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

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