Crust:
3 Tbsp unsalted butter, melted
12 graham crackers, crushed
Lemon Blueberry Cheesecake:
1 1/2 lb cream cheese, softened
2 cups granulated sugar
2 tsp lemon zest
1/4 cup all purpose flour
2 Tbsp cornstarch
1 tsp vanilla extract
1/2 tsp salt
6 large eggs
1/2 cup lemon juice
1 cup fresh blueberries
Sour Cream Blueberry Topping
1/4 cup sour cream
2 tsp granulated sugar
2 cups fresh blueberries
Preheat oven to 250 degrees Fahrenheit. Place a 9 by 1 1/2 inch cake pan partially filled with 4 cups of hot water on the bottom rack of the oven (the bottom rack should be at least 3 inches below the center rack).
Coat the inside of a 9 by 3 inch springform pan with 1 Tbsp melted butter. Set aside.
In a food processor, chop the cookies until all the cookies are in crumbs (the total should yield 2 cups crumbs). Transfer the crumbs to a bowl and combine with 2 Tbsp melted butter. Mix by hand until the crumbs bind together. Press the crumbs onto the bottom of the pan. Place the pan in the freezer until needed.
Place 1 1/2 pounds cream cheese, 2 cups sugar, and 2 tsp lemon zest in the bowl of an electric mixer fitted with a paddle. Beat on low until smooth, about 3 minutes. Scrape dwn the sides of the bowl.
Add 1/4 cup flour, 2 Tbsp cornstarch, 1 tsp vanilla extract, and 1/2 tsp salt. Beat on medium for 2 minutes.
Add 2 eggs and beat on low for 2 minutes. Scrape down the sides of the bowl. Add the remaining 4 eggs and beat on medium for 2 minutes. Scrape down the sides of the bowl.
Add 1/2 cup lemon juice and mix on low for 1 minute.
Remove the bowl from the mixer. Use a rubber spatula to finish mixing the batter until it's smooth and thoroughly combined. Pour the cheesecake into the prepared springform pan, spreading evenly. Place the springform pan onto a baking sheet with sides.
Sprinkle 1 cup blueberries over the top of the batter. The weight of the blueberries should cause them to sink to various depths (if the berries do not sink, distribute them with a little more force).
Place the baking sheet with the springform pan on the center rack of the preheated oven and bake for 1 hour. Lowe the oven temperature to 225 degrees Fahrenheit and bake for another hour. Reduce the temperature to 200 degrees Fahrenheit and bake the cheesecake until the internal temperature reaches 175 degrees, about 1 1/2 hours.
Remove the cheesecake from the oven and cool on the baking sheet at room temperature for 1 hour. refrigerate the cheesecake for 12 hours.
Combine 1/4 cup sour cream and 2 tsp granulated sugar in a small bowl and whisk until smooth. Release the cheesecake from the sides on the springform pan. Spread the sour cream mixture over the top of the cake, spreading evenly to the edges. Neatly arrange the blueberries on top of the sour cream. Refrigerate for 20 minutes before cutting and serving.