Blueberry Swirl Cheesecake

Ultra creamy homemade cheesecake swirled with sweet blueberry sauce. All on top of my favorite buttery graham cracker crust. Your guests will beg for seconds

Ingredients

Blueberry Sauce

• 2 teaspoons (6g) cornstarch
• 1 teaspoon fresh lemon juice
• 1 Tablespoon (15ml) warm water
• 2 cups (280g) fresh or frozen blueberries*
• 2 Tablespoons (25g) granulated sugar

Crust

• 1 and 1/2 cups (180g) graham cracker crumbs (about 12 full sheet graham crackers)
• 1/4 cup (50g) granulated sugar
• 5 Tablespoons (71g) unsalted butter, melted

Filling

• 24 ounces (678g) full-fat brick cream cheese, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 cup (240g) full-fat sour cream (or yogurt), at room temperature
• 2 teaspoons pure vanilla extract
• 3 large eggs, at room temperature