Berry and Balanced Blueberry Cheesecake

This creamy, brilliantly flavored Blueberry Cheesecake is so simple to make with NO water bath! My recipe has blueberries in both the cake and the topping for a bright, yet balanced berry flavor.

Ingredients

Crust

• 1 ½ cups graham cracker crumbs (170g)
• 2 Tablespoons granulated sugar
• 1 Tablespoon light brown sugar, firmly packed
• 5 Tablespoons unsalted butter, melted (74g)

Blueberry Cheesecake Filling

• 24 oz cream cheese softened (use full-fat brick style cream cheese, not the spreadable kind in the tub) (340g)
• ¾ cup granulated sugar (150g)
• ½ cup sour cream
• 1 teaspoon vanilla extract
• 3 large eggs, lightly beaten (room temperature preferred)
• 2 cups fresh blueberries, washed and dried (311g)

Blueberry Topping

• ¼ cup granulated sugar (50g)
• 1 Tablespoon cornstarch
• 3 cups fresh blueberries, divided (465g)
• ¼ cup cold water (60ml)
• 1 Tablespoon lemon juice
• 1 Tablespoon butter (salted or unsalted is fine)