Ingredients:
BLUEBERRY SAUCE2 teaspoons cornstarch
1 teaspoon fresh lemon juice
1 Tablespoon warm water
2 cups fresh or frozen blueberries*
2 Tablespoons granulated sugar
CRUST
1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers)
6 Tablespoons unsalted butter, melted
1/3 cup granulated sugar
FILLING
24 ounces full-fat cream cheese, softened to room temperature
1 cup granulated sugar
1 cup full-fat sour cream (or yogurt)
2 teaspoons vanilla extract
3 large eggs
Directions:
Adjust oven rack to the lower third position and preheat the oven to 350F degrees. Spray a 9-inch springform pan with nonstick cooking spray. Set aside.Make the blueberry sauce first: Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes until the blueberry juices begin to release. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some blueberries as you go. The mixture will start to thicken. Remove from heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked berries and the juice). Keep separated and set both (the cooked berries and the juice) aside.
Make the graham cracker crust: Mix the graham cracker crumbs, melted butter, and granulated sugar together in a medium bowl until combined. Press into the bottom of the prepared pan and only slightly up the sides. The crust will be thick. Wrap aluminum foil on the bottom and tightly around the outside walls of the springform pan, as shown in photos above. Bake the crust for 7-8 minutes. Allow to slightly cool as you prepare the filling.
Make the filling: Using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and granulated sugar together on medium speed in a large bowl - about 3 full minutes until the mixture is smooth and creamy. Add the sour cream and vanilla, beat until combined. On low speed, add the eggs one at a time, beating after each addition until just blended. Do not overmix the filling after you have added the eggs.
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