Blueberry Cheesecake

• FOR THE CRUST:
• 10 whole Sheets (4 Small Rectangles Per Sheet) Of Graham Crackers, Crushed
• 4 Tablespoons Butter, Melted
• FOR THE FILLING:
• 1/3 cups Sugar
• 2 packages Cream Cheese, 8oz Packages
• 1 Lemon, Zest And Juice
• 1 cup Sour Cream
• 3 Eggs
• FOR THE TOPPING:
• 1 Tablespoon Cornstarch (may Need Double This Amount)
• 1 Tablespoon Butter
• 4 cups Blueberries
• 1/2 Lemon, Juice Only
• 1 Tablespoon Sugar

1. For the graham cracker crust:
2. Heat oven to 325 F.
3. Mix the graham cracker crumbs and butter together in a medium-sized bowl. Press this firmly onto the bottom and up the sides of a buttered baking pan (9-inch round). Bake for 10 minutes at 325 F. Remove pan from the oven, set it on a rack and let crust cool. Increase the oven temperature to 350 F.
4. For the cheesecake filling:
5. In a large mixing bowl, beat the sugar, cream cheese, lemon juice, and lemon zest with an electric mixer. Then add the sour cream and mix well. Next add the eggs, one at a time, mixing between each addition. Pour this mixture into the crust and bake for about 50 minutes at 350 F. Remove from oven, set it on a rack and let it cool.
6. For the blueberry topping:
7. Put all of the ingredients in a saucepan and, on medium-low heat, cook until the mixture begins to thicken. Remove from heat and let it cool.
8. Once both the cheesecake and blueberry sauce have cooled, pour the blueberry sauce onto the cheesecake, refrigerate until chilled and enjoy!
9. Graham cracker pie crust and cheesecake filling recipe adapted from MomsWhoThink. Blueberry topping recipe adapted from angsarap.net.

rectangles, butter, filling, sugar, cream cheese, lemon, sour cream, eggs, cornstarch, butter, blueberries, lemon, sugar

Taken from tastykitchen.com/recipes/desserts/blueberry-cheesecake-3/ (may not work)