Blueberry Cheesecake

Serves 8-10

Graham Cracker Crust:

1½ cups graham cracker crumbs

¼ cup granulated sugar

¼ cup butter (melted)

½ teaspoon ground cinnamon

Batter:

4 (8-ounce) packages cream cheese (at room temperature)

¾ cup granulated sugar

1 cup sour cream

½ cup blueberry preserves (store-bought)

4 large eggs

2 tablespoons heavy cream

1½ tablespoons pure vanilla extract

Blueberry Topping:

2 cups blueberries

¾ cup granulated sugar

1 tablespoon lemon juice

1 teaspoon lemon zest 

1½ tablespoons cornstarch

1. Preheat oven to 350° F.
2. To prepare graham cracker crust, combine graham cracker crumbs, sugar, and cinnamon in a bowl. Mix well. Add butter and blend well. Firmly press mixture onto bottom of a 9-inch springform pan. Bake at 350° F for approximately 5-10 minutes, or until golden brown. Place on a wire rack and allow crust to cool completely. 
3. Lower temperature to 325° F.
4. To prepare batter, place cream cheese in a bowl and beat with an electric mixer until smooth. Slowly blend in sugar and beat until light and fluffy. Add in sour cream, blueberry preserves, heavy cream, and vanilla extract. Gradually beat in eggs. Pour batter into a 9-inch springform pan with prepared crust.  
5. On bottom oven rack, place a shallow pan of water to help prevent cheesecake from cracking. Place cheesecake in center of middle oven rack. Bake at 325° F for approximately 60 minutes, or until center is nearly set. Place cheesecake on a wire rack and allow to cool completely. Refrigerate until well chilled.
6. To prepare blueberry topping, combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a saucepan. Simmer uncovered over medium heat, stirring frequently, until sugar dissolves and mixture thickens. Remove from heat. Cool completely. Spread cooled mixture evenly over top of cheesecake. Slice and serve.