• 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.

Graham Cracker Crust

• In a medium bowl, add graham cracker crumbs, sugar and melted butter. Stir until combined.
• Add graham cracker mixture into the prepared springform pan and press on the bottom and up the sides.
• Bake for 12 minutes and remove from the oven. Let cool.

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.