Ingredients:

  • 2 teaspoons cornstarch
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon warm water
  • 2 cups fresh or frozen blueberries
  • 2 tablespoons granulated sugar for blueberry sauce
  • 1 and 1/2 cups graham cracker crumbs (about 12 full sheets)
  • 1/4 cup granulated sugar for crust
  • 5 tablespoons unsalted butter, melted for crust
  • 24 ounces full-fat brick cream cheese, softened to room temperature
  • 1 cup granulated sugar for filling
  • 1 cup full-fat sour cream or yogurt, at room temperature
  • 2 teaspoons pure vanilla extract
  • 3 large eggs, at room temperature

Instructions:

  1. Adjust oven rack to the lower third position and preheat the oven to 350°F (177°C). Spray a 9-inch springform pan with nonstick cooking spray and set aside.
  2. In a small bowl, whisk together cornstarch, lemon juice, and warm water until cornstarch dissolves; set aside.
  3. In a saucepan over medium heat, combine blueberries and sugar. Stir continuously for about three minutes until juices begin to release.
  4. Add cornstarch mixture; continue stirring for another two–three minutes until thickened.
  5. Remove from heat; strain through a fine mesh strainer into a bowl to separate cooked berries from juice.
  6. If using whole graham crackers, grind them in a food processor until they become fine crumbs.
  7. In a medium bowl, mix graham cracker crumbs with sugar and melted butter until combined.
  8. Press crumb mixture firmly into bottom of prepared pan without packing too hard—just enough to prevent crumbliness.