Recipe for Blueberry cheesecake
The first step is to preheat the oven to a temperature of 325 degrees. In a food processor, blend the blueberries in small pieces and make sure there are no chunks or big pieces remaining.
Take a saucepan and heat it, add puree of blueberry, lemon juice and add some sugar. Boil it and then reduce the heat and let it dry and reduce it slightly; stir it occasionally in 10 minutes. Let it cool or refrigerate it.
For making the crust take a bowl of large size, mix some cracker crumbs, butter, and sugar until it becomes a brownish paste. Press into the bottom and upside of an eight or nine inches springform pan.
Making the cheesecake:
In a bowl of larger size using a hand mixer (or in the bowl of a stand mixer), beat cream cheese and sugar until no lumps are there.
Add eggs, one at a time, then stir in vanilla and sour cream.
Add flour and salt and beat until just combined.
Fold in the blueberry puree.
Pour mixture over crust—wrap bottom of the pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan.
Bake until the center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in the oven, 1 hour.
Remove foil and refrigerate cheesecake until completely chilled, at least 5 hours, and up to overnight.
When ready to serve, top cheesecake with whipped cream and blueberries.