Blueberry Lemon Cheesecake in Tales from the kitchen witch

Notes, Make the blueberry sauce first!

Lemon Cheesecake Filling
24 ounces cream cheese, room temperature
1 ¼ cup sugar
3 large eggs, room temperature, whisked
2 tablespoons lemon zest
3 tablespoons lemon juice
1 teaspoon vanilla extract

Blueberry Sauce
1 ¼ cup fresh blueberries, divided
⅛ cup sugar
2 tablespoons water
1 tablespoon lemon juice
1 tablespoon cornstarch

Instructions
Preheat oven to 350° and spray a 9 inch springform pan with non-stick cooking spray, then line it with parchment paper and lightly spray again. Set aside.

Lemon Cheesecake Filling
In a large bowl, beat cream cheese and sugar on medium speed for 2-3 minutes until creamy.
Beat eggs into cream cheese mixture on low speed.
Add lemon juice, lemon zest and vanilla into cheesecake mixture, mix until combined then pour half into the crust.

Blueberry Sauce
In a small saucepan over medium heat, add 1 cup of blueberries, sugar, cornstarch, water, and lemon juice. Stir to combine and cook, stirring constantly.
Once the blueberries start to burst, add the remaining blueberries into the pan and continue to simmer until the sauce has thickened.
Remove from heat, let cool and spoon half of the mixture on the cheesecake. Swirl it around with a toothpick then pour the remaining cheesecake filling over the blueberry filling.
Add the remaining blueberry mixture onto the top of the cheesecake and swirl around.
Place the cheesecake on aluminum foil and wrap the foil up around the sides.
Place in a shallow pan or roasting pan.
Add hot water halfway up the springform pan (this helps the cheesecake from cracking).
Bake for 1 hour to 1 hour and 10 minutes or until the center is almost set and a little jiggly still.
Carefully remove from the oven and let water cool enough then remove cheesecake from the roasting pan and set on a wire rack to cool. Once cool enough, place in the refrigerator and chill for 4+ hours or overnight then remove cheesecake from the springform pan and enjoy.