Blueberry Cheesecake

Yields: 1 9-inch cheesecake

Ingredients

For the Crust:

1 ½ cup graham cracker crumbs

¼ cup butter, melted

1 teaspoon vanilla extract

For the Filling

1 ½ cups blueberries

1 teaspoon lemon juice

1 tablespoon water

⅔ cups plus 2 tablespoons granulated sugar, divided

16 ounces cream cheese, softened

2 eggs, at room temperature

1 teaspoon vanilla extract

Directions

1. Make the blueberry syrup for the filling. In a saucepan, mix together the blueberries, 2 tablespoons of sugar, lemon juice, and water. Cook over medium-low heat, stirring occasionally, until blueberries burst and are cooked down to a sauce. Let cool to room temperature.
2. Preheat the oven to 350 degrees F.
3. Make the Crust. Mix together the graham cracker crumbs, butter, and vanilla extract. Press the mixture onto the bottom of a 9-inch round cake pan that has been lined with aluminum foil and greased.
4. Beat together the cream cheese and remaining granulated sugar until fluffy. Beat in eggs one at a time, and then the vanilla. Beat in the blueberry syrup.
5. Pour the batter in the pan over the crust. Bake for 30-35 minutes, or until the center is barely set.
6. Let cool to room temperature, then refrigerate overnight.