Blueberry Lemon Cheesecake

1. Make the Crust:
   • Preheat your oven to 325°F (163°C).
   • In a bowl, combine the graham cracker crumbs, sugar, and melted butter until fully mixed.
   • Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Prepare the Cheesecake Filling:
   • In a large bowl, beat the cream cheese and sugar together until smooth and creamy.
   • Add the eggs one at a time, mixing well after each addition.
   • Stir in the sour cream, heavy cream, lemon juice, lemon zest, and vanilla extract until fully combined.
   • Gently fold in the blueberries, being careful not to break them up too much.
3. Bake the Cheesecake:
   • Pour the cheesecake filling over the cooled crust.
   • Bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
   • Turn off the oven and crack the door. Let the cheesecake cool for 1 hour.
   • Transfer to the fridge and chill for at least 4-6 hours, or overnight for best results.
4. Make the Lemon Glaze:
   • In a small saucepan, combine the lemon juice and sugar over medium heat, stirring until the sugar dissolves.
   • Stir in the cornstarch mixture and cook, stirring, until the glaze thickens. Remove from heat and stir in butter. Let it cool to room temperature.
5. Assemble and Garnish:
   • Once the cheesecake is chilled and firm, spread the lemon glaze over the top.
   • Garnish with fresh blueberries and lemon zest or slices.
6. Serve and Enjoy:
   • Slice carefully, and enjoy this rich yet refreshing dessert!

This Blueberry Lemon Cheesecake is creamy, tangy, and absolutely bursting with flavor! Perfect for any special occasion or whenever you want to treat yourself to something delightful. 🍋💜