1-Ready to dive into making this lemon blueberry cheesecake? Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan with parchment lining. Combine the crust ingredients 2 1/4 cups graham cracker crumbs, 10 tablespoons melted salted butter, and 3 tablespoons sugar then press the mixture firmly into the pan bottom.

2-Bake the crust for 10 minutes, then let it cool while you prepare the filling. Reduce the oven to 300°F (148°C) and cover the pan with foil. For the filling, beat 24 ounces of room temperature cream cheese, 1 cup sugar, and 3 tablespoons flour on low speed until smooth. Slowly mix in 3/4 cup sour cream, 6 tablespoons lemon juice, and 2 tablespoons lemon zest to keep things even.

3-Next, add 3 large eggs and 2 large egg yolks one at a time, mixing on low to avoid air bubbles that could cause cracking. Gently fold in 1 1/2 cups blueberries by hand. Pour the batter over the cooled crust and place the pan in a larger one filled with warm water halfway up the sides for a water bath.

4-Baking and Cooling Steps Bake for 1 hour and 15 minutes until the center is set but still a bit jiggly. Turn off the oven, keep the door closed for 30 minutes, then crack it open for another 30 minutes before refrigerating. This method helps prevent sinking or cracking, just like the key tips suggest.

5-Once chilled, make the topping by heating 1/4 cup sugar, 1 tablespoon cornstarch, and 2 teaspoons water until dissolved, then add 2 cups blueberries and cook until thickened. Cool it in the fridge. For serving, whip 1 cup cold heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form, then pipe it around the edges. Top with the blueberry sauce and lemon slices if you like.