Ingredients

CRUST

• Cooking spray

• 14 

  graham crackers, finely crushed (about 2 c.)

• 1/2 c. 

  (1 stick) unsalted butter, melted

• 1/3 c. 

  granulated sugar

• 1/4 tsp. 

  kosher salt

FILLING

• 4 

  (8-oz.) blocks cream cheese, room temperature

• 1 c. 

  (200 g.) granulated sugar

• 3 

  large eggs

• 1 tbsp. 

  finely grated lemon zest, plus 1/4 c. fresh lemon juice (from about 2 lemons)

• 3 tbsp. 

  all-purpose flour

• 1 tsp. 

  pure vanilla extract

• 1/4 tsp. 

  kosher salt

• 1 1/2 c. 

  (6 oz.) fresh blueberries

TOPPING & ASSEMBLY

• 2 c. 

  (8 oz.) fresh blueberries

• 1/2 c. 

  (100 g.) granulated sugar

• 2 tbsp. 

  cornstarch

• 1 tbsp. 

  fresh lemon juice (from about 1 lemon)

• Whipped cream, for topping

• 1/2 

  lemon, sliced into thin half-moons

Directions

Directions

• CRUST

  1. Step 1Preheat oven to 325°. Grease an 8" springform pan with cooking spray. 
  2. Step 2In a large bowl, mix graham cracker crumbs, butter, granulated sugar, and salt until mixture resembles wet sand. Press crust into the bottom and about 1" up the sides of prepared pan.

• FILLING

  1. Step 1In a large bowl, using a handheld mixer (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and granulated sugar on medium-high speed until no lumps remain, about 2 minutes. Add eggs one at a time, beating well after each addition. Beat in lemon zest and juice, flour, vanilla, and salt until combined. Fold in blueberries. Pour filling over crust; smooth top.
  2. Step 2Wrap bottom of springform pan in foil and place in a large roasting pan. Pour in enough boiling water to come up about halfway up the sides of springform pan.
  3. Step 3Bake cheesecake until center only slightly jiggles, about 1 hour to 1 hour and 15 minutes. Turn off oven, prop open oven door, and let cheesecake cool in oven, about 1 hour.
  4. Step 4Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours or up to overnight.

• TOPPING & ASSEMBLY

  1. Step 1In a medium saucepan over medium-high heat, bring blueberries, granulated sugar, cornstarch, and 1/4 cup water to a simmer and cook, breaking up some berries with the back of a spoon, until mixture thickens and berries are tender, about 4 minutes. Remove from heat and stir in lemon juice. Let cool, then cover and refrigerate until cold, about 1 hour.
  2. Step 2Remove cheesecake from springform pan and place on a platter. Pipe or spoon dollops of whipped cream around top of cake and garnish with lemon slices. 
  3. Step 3Stir blueberry topping. If it seems too thick to drizzle, add a few drops of water to thin slightly. Spoon about 1/2 cup blueberry topping on top of whipped cream. Serve with remaining blueberry topping alongside.