No-Bake Blueberry Cheesecake

Instructions

1. In a medium saucepan, add water, lemon juice, sugar, and cornstarch. Use a spatula to stir until the cornstarch is dissolved. Set over medium heat and continue stirring until the mixture starts to thicken in about 1 minute.
2. Add blueberries and bring to a boil, stirring occasionally and gently as they cook. When done, the berries will release some of their juice and turn syrupy, which takes about 5 to 6 minutes. Remove from the heat and set aside to cool to room temperature.
3. In the bowl of a food processor, coarsely break up graham crackers then pulse into fine crumbs. Transfer crumbs to a bowl, add 1 Tbsp sugar and 8 Tbsp melted butter. Stir to evenly moisten crumbs. Line a 9-inch round springform pan with a round of parchment paper and press crumbs into the bottom of the pan going 1/2" up the sides. Freeze for 15 minutes or refrigerate 30 minutes for crumbs to set.
4. In a large mixing bowl, beat the cream cheese and sugar with an electric hand mixer on medium/high speed for 3 minutes until fluffy and completely smooth, scraping down the bowl as needed. Add sour cream and lemon juice and beat for another minute until well incorporated.
5. Wash the mixer attachments and then in a second large mixing bowl, beat heavy whipping cream on medium-high speed for about 3 minutes, or until whipped and stiff peaks form.
6. Using a spatula, fold the whipped cream into the cream cheese mixture until fully combined, scraping from the bottom of the bowl as you mix.
7. Pour half of the filling over the cooled crust. Spoon 1/4 of the cooled blueberry sauce over the first cream cheese layer and lightly swirl over the top.
8. Pour on the remaining cheesecake mixture and smooth out the top. Spoon and swirl 1/4 of the blueberry sauce over the top. Cover and refrigerate for 6 hours or overnight to fully set. To serve, top individual slices of cheesecake with the remaining blueberry sauce.