Blueberry Swirl Lemon Cheesecake

Step 1

Heat the blueberries and sugar in a small sauce pan over medium heat until the sugar melts and the blueberries start to burst, about 5-7 minutes, add the mixture of the cornstarch and lemon juice and cook until it thickens, about a minute, before letting cool.

Step 2

Mix the crumbs and butter and press into the bottom of a 8-9 inch springform pan.

Step 3

Beat the cream cheese, beat in the eggs, one at a time followed by the sugar, sour cream, lemon juice and zest.

Step 4

Pour the batter into a greased 8-9 inch spring form pan, dollop spoonfuls of the blueberry sauce into the cheesecake mixture, take a knife and swirl around the cheesecake three times, wrap the bottom of the pan in foil, place in a larger pan with a small amount of hot water and bake in a preheated 350F/180C oven until set, about 50 minutes, turn off the heat and let sit in the closed over for 15 minutes before removing and letting cool at room temperature.