Directions

• Prepare the Crust:
• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter.
• Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.
• Prepare the Blueberry Topping:
• In a small saucepan, combine the fresh blueberries, granulated sugar, lemon juice, and water.
• Cook over medium heat, stirring occasionally, until the blueberries start to burst and release their juices, about 5-7 minutes.
• In a small bowl, mix the cornstarch with a tablespoon of water to create a slurry.
• Stir the cornstarch slurry into the blueberry mixture and cook for another 2-3 minutes until thickened.
• Remove from heat and let it cool completely.
• Prepare the Filling:
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add the powdered sugar and vanilla extract, and beat until well combined.
• Gently fold in the whipped heavy cream until smooth and no streaks remain.
• Assemble the Cheesecake:
• Pour the cream cheese filling over the prepared crust in the springform pan, spreading it evenly with a spatula.
• Chill the cheesecake in the refrigerator for at least 4 hours, or until firm.
• Top and Serve:
• Once chilled and set, carefully remove the cheesecake from the springform pan.
• Spoon the cooled blueberry topping over the cheesecake.
• Slice and serve chilled. Enjoy!