### Lemon Blueberry Cheesecake Recipe

Indulge in this creamy Lemon Blueberry Cheesecake with a buttery graham cracker crust, rich cream cheese filling, and a tangy lemon blueberry sauce. Perfect for any occasion!

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#### Full Ingredients:

**For the crust:**
– 1 ½ cups graham cracker crumbs
– ½ cup unsalted butter, melted
– ¼ cup granulated sugar
– 1 teaspoon vanilla extract

**For the cheesecake filling:**
– 16 oz cream cheese, softened
– 1 cup granulated sugar
– 1 teaspoon vanilla extract
– 3 large eggs
– 1 cup sour cream
– ¼ cup fresh lemon juice
– 1 tablespoon lemon zest
– 1 cup fresh blueberries (plus extra for topping)

**For the lemon blueberry sauce:**
– 1 cup fresh blueberries
– ¼ cup granulated sugar
– 2 tablespoons fresh lemon juice
– 1 tablespoon cornstarch
– ¼ cup water

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#### Full Instructions:

1. **Preheat the Oven:** Preheat your oven to 350°F (175°C).

2. **Make the Crust:** In a medium mixing bowl, combine graham cracker crumbs, melted butter, granulated sugar, and vanilla extract. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes until lightly golden. Let cool.

3. **Prepare the Filling:** In a large mixing bowl, beat softened cream cheese until smooth. Gradually add granulated sugar and mix until fluffy. Add vanilla extract, eggs (one at a time), sour cream, lemon juice, and lemon zest. Mix on low speed until just combined. Fold in fresh blueberries.

4. **Bake the Cheesecake:** Pour the cheesecake filling over the cooled crust and smooth the top. Bake at 325°F (160°C) for 50-60 minutes until edges are set but the center jiggles slightly. Turn off the oven and crack the door open, letting the cheesecake cool for an hour.

5. **Cool and Chill:** Remove from the oven and let cool to room temperature. Cover and refrigerate for at least 4 hours or overnight.

6. **Make the Lemon Blueberry Sauce:** For the lemon blueberry sauce, combine blueberries, sugar, lemon juice, cornstarch, and water in a saucepan. Cook over medium heat until thickened, about 5-7 minutes. Let cool.

7. **Serve:** Once the cheesecake has chilled and the sauce is ready, remove the cheesecake from the refrigerator. Carefully release the springform pan and transfer the cheesecake to a serving plate. Drizzle the lemon blueberry sauce over the top of the cheesecake and garnish with the reserved fresh blueberries. Slice and serve chilled for a delightful dessert experience!

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#### Notes:
– For best results, ensure all ingredients are at room temperature before mixing.
– The cheesecake can be made a day in advance for enhanced flavor.
– Store any leftovers in the refrigerator for up to 3 days.

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**Prep Time:** 30 minutes
**Cook Time:** 1 hour
**Total Time:** 5 hours 30 minutes (including chilling time)
**Yield:** 12 servings