Instructions:
Preparing the Crust:
Preheat your oven to 350°F (175°C). Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until well combined.
Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from oven and cool. Lower the oven temperature to 325°F (160°C).
Making the Cheesecake Filling:
In a large bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
Add eggs one at a time, beating just until blended. Mix in sour cream, flour, and lemon zest until smooth.
Pour the filling over the crust in the springform pan. Tap the pan on the counter a few times to release any air bubbles.
Baking the Cheesecake:
Place the springform pan in a large baking pan. Pour hot water into the larger pan to come about halfway up the side of the springform pan, creating a water bath.
Bake at 325°F (160°C) for about 55-65 minutes or until the center is almost set but still slightly jiggly. Turn off the oven, open the oven door slightly, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and water bath, then cool completely on a wire rack. Chill in the refrigerator for at least 4 hours, preferably overnight.
Preparing the Blueberry Topping:
In a saucepan over medium heat, combine blueberries, 1/2 cup sugar, cornstarch, lemon juice, and water. Stir gently until the mixture comes to a boil.
Reduce heat and simmer for about 5 minutes or until the sauce has thickened and the blueberries are soft but still hold their shape. Cool to room temperature, then chill until cold.
Assembling the Cheesecake:
Once the cheesecake is chilled and set, carefully remove the sides of the springform pan.
Spoon the blueberry topping over the cheesecake just before serving.
Serving:
Serve the cheesecake slices with additional blueberry topping and, if desired, a dollop of whipped cream or a mint leaf for garnish.
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