Ingredients

For the Crumb Crust:
• 9 large rectangular graham crackers, crushed
• 2 tablespoons sugar
• 6 tablespoons melted butter
For the Cheesecake:
• 8 oz. cream cheese, softened
• 1/3 cup sugar
• 1 teaspoon fresh lemon juice
• 2 eggs
• Freshly grated zest from 1 lemon
For the Berry Topping:
• 2 cups blueberries
• 1/2 cup water
• 1/3 cup sugar
• 1 1/2 tablespoons cornstarch mixed with 2 tablespoons cold water

Instructions

1. In a small bowl, combine the crushed graham crackers, sugar and butter.
2. Pat the crumb mixture into a 9-inch pie pan and bake for 8 minutes at 325 degrees. Let the crust cool completely.
3. After the crust cools, zest your lemon into a medium bowl. Add in the cream cheese, sugar, and lemon juice and and beat until smooth. Mix in the eggs until just combined.
4. Pour into the graham cracker crust and bake 25 minutes at 325 degrees.
5. While the custard is baking, combine the berries, water, and sugar in a medium saucepan and bring to a boil.
6. Reduce the heat and simmer, covered, for 5 minutes, stirring once or twice to prevent sticking. Remove from the heat and add the cornstarch mixture. Return to a boil and cook for one minute, stirring constantly, until the mixture is thickened. Remove from the heat and cool until the mix is warm but no longer hot.
7. After the cheesecake is finished, leave it out until the berries are warm. Spoon the berries over the cheesecake and chill for 1 hour.

Ingredients

For the Crust:
• 1 1/2 cups graham crackers (about 9 graham crackers)
• 1/3 cup butter, melted
For the Blueberry Sauce:
• 1/2 cup cold water
• 1 1/2 cups fresh or frozen blueberries
• 2 tsp lemon juice
• 1 Tbsp granulated sugar
• 1 1/2 tsp cornstarch
For the Cheesecake:
• 4-8 oz packages cream cheese at room temperature
• 1 1/4 cups sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla
• 5 eggs
• 1/2 cup white chocolate chips

Instructions

For the Crust:
1. Crush 9 large graham crackers by hand or in a blender. Pour into a medium bowl and mix in 1/3 cup melted butter. Mix until well combined.
2. Line the outside of a 9-inch springform pan with foil. Repeat until about 3 layers protect the pan.
3. Press the crumb mixture into the bottom of the pan and use the bottom of a drinking glass to press the mixture flat into the pan and up the sides to form a crust. Put the crust in your freezer until the filling is done.
For the Blueberry Sauce:
4. Over medium heat, combine cold water, blueberries, and lemon juice in a small saucepan. Add in sugar and cornstarch and bring to a boil.
5. Boil for 30 seconds while whisking. Remove from heat and strain into a bowl to remove the blueberry skins. Set the sauce aside to cool.
For the Cheesecake:
6. Preheat oven to 475 degrees. Fill a large roasting pan with 1/2 inch of water and leave it on the lower rack of your oven while the oven preheats.
7. Use a hand mixer to combine the cream cheese, sugar, and sour cream. Mix on low until smooth and creamy. Be careful not to whip the mixture, too much air will cause the cheesecake to collapse or crack.
8. Add the vanilla and eggs and blend just until incorporated.
9. Pull the crust from your freezer and sprinkle the white chocolate chips into the bottom of the crust. Pour half of the cheesecake filling into the crust.
10. Drizzle 1/4 cup of the the blueberry sauce over the surface of the filling. Use a knife to gently swirl the sauce into the cheesecake.
11. Pour the other half of the filling into the crust. Add another 1/4 cup of sauce to the top of the cheesecake. You can pipe on a fun design or just swirl it in with a knife again.
12. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees then turn the oven down to 350 degrees and bake another 50 minutes. You want the cheesecake to just barely turn golden brown before removing.
13. Cool on a cooling rack for an hour, then chill in the fridge for 8 hours. After cooling, remove the springform pan from the cheesecake. Cut into 12 slices and serve with whipped cream.