Cheesecake: – ½ cup 1 stick butter, melted – ¼ cup sugar – 1 ½ cups graham cracker crumbs – 3 8 oz. packages cream cheese, softened – 1 ½ cups sugar – 5 eggs – 1 teaspoon vanilla – 3 tablespoons lemon juice – 2 tablespoons cornstarch – 16 oz sour cream
Blueberry Topping: – 2-3 cups frozen blueberries – ¼ cup water – 2 tablespoons lemon juice – 1 cup sugar – ¼ cup cornstarch – ½ cup water
Beat the cream cheese until smooth and creamy. Gradually add sugar and beat until well combined.
Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract, lemon juice, cornstarch, and sour cream until smooth.
In a separate bowl, mix cornstarch and cold water until smooth, then gradually stir it into the boiling blueberry mixture. Cook and stir until thickened, about 2 minutes. Let it cool, then pour it over the cooled cheesecake and spread evenly.
Cover the cheesecake with plastic wrap and refrigerate it overnight before serving.