Lemon Blueberry Cheesecake

• VANILLA WAFER CRUST
• vanilla wafers (or 2 3/4 cups wafer crumbs)4 cups
• butter, melted↗1⁄2 cup
• ground nutmeg↗1⁄2 teaspoon
• LEMON FILLING
• granulated sugar↗2⁄3 cup
• large eggs↗4
• blocks cream cheese, chopped & softened24 ounces
• full fat sour cream↗2⁄3 cup
• lemon juice↗1⁄3 cup
• finely grated lemon zest1 tablespoon
• BLUEBERRY TOPPING
• fresh blueberries (or frozen & thawed)↗2 cups
• granulated sugar↗1⁄3 cup
• water↗2 teaspoons
• tablespoon cornstarch↗1

Step-by-step instructions

1. 1

   CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.

2. 2

   Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.

3. 3

   FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.

4. 4

   Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.

5. 5

   Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.

6. 6

   TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.

7. 7

   Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.

8. 8

   Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.

9. 9

   ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.