Creamy lemon blueberry cheesecake with a buttery graham cracker crust and homemade blueberry sauce swirled into the filling.

Graham Cracker Crust

2 2/3 cups graham cracker crumbs

1/3 cup sugar

2/3 cup melted butter

Lemon Cheesecake Filling

24 ounces cream cheese room temperature

1 1/4 cup sugar

3 large eggs

2 tablespoons lemon zest

3 tablespoons lemon juice

1 teaspoon vanilla extract

Blueberry Sauce

1 1/4 cup fresh blueberries

1/8 cup sugar

2 tablespoons water

1 tablespoon lemon juice

1 tablespoon cornstarch

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1. Preheat oven to 350°F and prepare a springform pan.

2. Mix graham cracker crumbs sugar and melted butter.

3. Press mixture into pan and bake for 12 minutes then cool.

4. Beat cream cheese and sugar until smooth.

5. Add eggs on low speed.

6. Mix in lemon zest lemon juice and vanilla.

7. Cook blueberries sugar cornstarch water and lemon juice until thickened.

8. Pour half cheesecake filling into crust.

9. Add blueberry sauce and swirl gently.

10. Pour remaining cheesecake filling on top.

11. Bake cheesecake in water bath for 60 to 70 minutes.

12. Cool completely then refrigerate at least 4 hours before serving.

Use room temperature ingredients.

Bake in water bath to prevent cracks.

Chill overnight for best texture.