This creamy cheesecake recipe has a vanilla wafer crumb bottom, a simple cheesecake topped with a thin layer of sour cream and blueberry sauce.
Preheat oven to 350 degrees F.
Mix together the crumbs, sugar and melted butter and press into 9 inch springform pan, going up the sides as well.
Bake for 8 minutes. Set aside to let cool then put into the refrigerator to cool more before adding the filling and baking again.
Turn the oven down to 300 degrees F.
In a medium sized mixing bowl, using an electric mixer,
beat the cream cheese until smooth, add the condensed milk and beat until combined.
Beat in the eggs, one at a time. Add the lemon mix in.
Pour onto the pie crust and bake for 50 minutes or until the cake springs back when touched.
Once the cake is baked, turn off the oven and let it sit without moving it for one hour.
After the hour is up, remove from the oven and let sit on a cooling rack until it is room temperature.
Place into the refrigerator to cool.
In a small pot combine the blueberries, water, sugar and salt.
Stir together and cook over medium heat until the sugar is dissolved, then bring to a boil.
Reduce the heat to low and simmer for about 7 minutes or until the berries burst.
Pour a small amount of the hot blueberry juice into the cornstarch, stir to combine then pour the cornstarch mixture back into cooking sauce.
Stir and cook for another 2 minutes, then remove from the heat.
Transfer the blueberries into a container.
Keep refrigerated until needed.
Spread sour cream on top.
Spread blueberry sauce on top of the sour cream.
Remove the sides of the pan, slice and serve.
Leftovers must be refrigerated.