Lemon Blueberry Cheesecake

• VANILLA WAFER CRUST
• 4 cups vanilla wafers (or 2 3/4 cups wafer crumbs)
• 1/2 cup butter, melted
• 1/2 teaspoon ground nutmeg
• LEMON FILLING
• 2/3 cup granulated sugar
• 4 large eggs
• 24 ounces blocks cream cheese, chopped & softened
• 2/3 cup full fat sour cream
• 1/3 cup lemon juice
• 1 tablespoon finely grated lemon zest
• BLUEBERRY TOPPING
• 2 cups fresh blueberries (or frozen & thawed)
• 1/3 cup granulated sugar
• 2 teaspoons water
• 1 tablespoon cornstarch

1. CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
2. Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
3. FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
4. Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
5. Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
6. TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
7. Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
8. Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
9. ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.

vanilla, vanilla wafers, butter, ground nutmeg, lemon filling, granulated sugar, eggs, cream cheese, full fat sour cream, lemon juice, lemon zest, topping, fresh blueberries, granulated sugar, water, cornstarch

Taken from www.food.com/recipe/lemon-blueberry-cheesecake-146704 (may not work)