Blueberry Cheesecake

• 1 ½  cups graham cracker crumbs

• 6 Tbsp (3/4 stick) melted, unsalted butter

• 1 Tbsp sugar

• 2 ½ lb cream cheese (5 blocks – 8oz each) at room temperature

• 1 ½ cups sugar

• ¼ cup sour cream

• 7 whole large eggs (at room temperature)

• 1 ½ tsp vanilla extract
   

• 4 cups frozen blueberries

• 1 Tbsp cornstarch

• 1/4 cup water

• 1 Tbsp lemon juice

• 2 Tbsp sugar
  
   

• Preheat the oven to 350°F.

• For the crust: In a bowl, mix together 1 ½ cups graham cracker crumbs, 1 tablespoon sugar, and 6 tablespoons melted butter until well combined. Press the mixture evenly into the bottom of a 9- or 9½-inch spring form pan using the back of a large spoon. Bake for 8 minutes, then remove from the oven and let the crust cool completely to room temperature

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• Increase the oven temperature to 450°F and position the rack in the lower third of the oven.

• In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat 5 blocks (8 oz each) of cream cheese with 1½ cups of sugar on medium-high speed until smooth and well combined.

• Lower the mixer speed to low, then add 1/4 cup sour cream and 1½ teaspoons vanilla extract.

• Mix until fully incorporated, then pour the filling into the prepared crust.

• How to Bake the Cheesecake:

• Position the oven rack in the lower third—about one level below the center. (In my oven, I use the third rack position. If the cheesecake is too close to the top, it can brown too quickly.) Bake at 450°F for 15 minutes.

• Without opening the oven door, reduce the temperature to 225°F and continue baking for 1 hour and 5 minutes to 1 hour and 15 minutes, or until the center is almost set. Avoid opening the oven during this time, as the sudden drop in temperature can cause the cheesecake to bake unevenly or crack.

• Once done, remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate until fully chilled before serving.