In a Ziploc bag, add
Graham Cracker Crumbs (2 cups)
Granulated Sugar (1/4 cup)
Butter (1/2 cup)
. Shake together until mixture resembles wet sand. Transfer to a springform pan lined with aluminum foil and press down into the bottom of the dish. Store in fridge until ready to use.
In the bowl of a stand mixer, add
Cream Cheese (4 cups)
. Mix on medium speed for 4 minutes.
Granulated Sugar (1 1/2 cups)
and mix for another 4 minutes.
Vanilla Extract (1/2 Tbsp)
Salt (1/4 tsp)
. Mix. Add
one at a time, beating after each addition. Add
Sour Cream (1/2 cup)
Heavy Cream (2/3 cup)
. Beat until mixture is smooth.
Transfer cream cheese mixture into the springform pan over the graham cracker crust.
Place the springform tin in a larger oven-safe dish and fill the larger dish halfway with hot water.
Bake at 325 degrees F (160 degrees C) for 1 hour and 30 minutes.
Once the time is up, open the oven door, turn off the oven, and let the cheesecake sit in the hot oven for another 30 minutes.
Allow cheesecake to cool. Place in fridge to set for at least 4 hours or up to overnight.
In a saucepan, add
Fresh Blueberries (2 cups)
Granulated Sugar (1/3 cup)
Vanilla Extract (1/4 tsp)
Water (1/4 cup)
Lemon Juice (1 Tbsp)
. Bring mixture to a boil. Reduce heat to low and cook for 15 minutes.
When ready to serve, top the cheesecake with the blueberry compote.