Preheat oven to 325 degrees F (160 degrees C). Grease a 9-inch springform pan with cooking spray.
In a food processor, finely ground the
Vanilla Wafers (1/2 cup)
Graham Crackers (1/2 cup)
Almonds (1/2 cup)
Thoroughly mix together the nuts, graham crackers, vanilla wafers, and
Butter (2 Tbsp)
in a medium bowl.
Pat mixture into prepared pan, pressing firmly into bottom and about 1 1/2 inches up the sides.
Using a stand or hand mixer, beat the
Cream Cheese (3 cups)
on low until light and fluffy. Add the
Granulated Sugar (1 1/3 cups)
a little at a time and beat until creamy.
Large Eggs (5)
one at a time, beating until smooth after each egg.
All-Purpose Flour (1/4 cup)
Vanilla Extract (1/2 Tbsp)
Lemon Juice (1/2 Tbsp)
and mix well. Add the
Sour Cream (2 cups)
and beat well. Firmly tap the bowl against the counter to release bubbles from the filling.
Pour the cheesecake filling into the springform pan, shaking the pan to ensure that the filling is evenly distributed. Cook on the oven's middle rack for 1 hour and 30 minutes, or until firm.
Remove cheesecake from oven, and let cool completely on the countertop before transferring to the refrigerator to chill for at least 12 hours.
To make a blueberry compote for a topping, combine the
Fresh Blueberries (1 cup)
Lemon Juice (2 Tbsp)
Lemons (1 tsp)
zest in a small saucepan set over medium-high heat. Cook, stirring occasionally, for 5 minutes.
Corn Starch (1/2 Tbsp)
and cook until the blueberries have broken down and the sauce has thickened slightly.
Serve cheesecake plain, with whipped cream, fresh fruit, or warm blueberry compote.