- Mix graham crumbs, sugar, and melted butter
- Press into a springform pan
- Bake at 175°C (350°F) for 8–10 minutes, then cool
2. Make filling
- Beat cream cheese until smooth
- Add sugar, then eggs (one at a time)
- Mix in vanilla and sour cream
3. Bake cheesecake
- Pour filling over crust
- Bake at 160°C (325°F) for ~50–60 minutes
- Center should be slightly jiggly
- Turn off oven, crack door, cool slowly
4. Chill
- Refrigerate at least 4 hours (overnight is best)
5. Make blueberry topping
- Cook blueberries, sugar, and lemon juice until bubbling
- Add cornstarch slurry, thicken for 1–2 minutes
- Cool completely
6. Assemble
- Spread topping over chilled cheesecake
- Slice and serve
✅ Tips
- Use room-temperature ingredients for a smooth texture
- Don’t overmix after adding eggs (prevents cracks)
- A water bath helps avoid cracking (optional but helpful)
