Blueberry Cheesecake

Ingredients:

Vegetable-oil cooking spray

6 tablespoons unsalted butter, melted

2 cups graham cracker crumbs

3 tablespoons sugar

1/4 teaspoon ground cinnamon

Pinch of salt

16 ounces cream cheese, room temperature

16 ounces sour cream

1 cup sugar

3 large eggs

1 1/2 teaspoons finely grated lemon zest

1 teaspoon pure vanilla extract

Boiling water, for roasting pan

Blueberry Topping (see below)

Directions:

Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs, lemon zest, and vanilla. Beat until well combined (do not overmix). Pour into chilled crust. Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight). Run a knife around edge of cake, and unmold. Spoon topping over cake.

Blueberry Topping:

Ingredients:

Makes enough for 1 cheesecake

1 1/2 pints (3 cups) blueberries

3/4 cup sugar

2 tablespoons unsalted butter

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

Directions: Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).