Blueberry Swirl Cheesecake

 Ingredients:
For the crust:

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup melted butter

For the cheesecake filling:

3 (8 oz) packages cream cheese, softened

1 cup sugar

1 tsp vanilla extract

3 large eggs

1/4 cup sour cream

1/4 cup heavy cream

For the blueberry swirl:

1 cup fresh blueberries

1/4 cup sugar

1 tbsp lemon juice

 Instructions:

• Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan.
• Prepare the crust: Combine graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let cool.
• Make the blueberry swirl: In a saucepan, combine blueberries, sugar, and lemon juice. Simmer over low heat until the berries break down and the mixture thickens, about 5-7 minutes. Let cool.
• Prepare the cheesecake filling: Beat cream cheese and sugar until smooth. Add vanilla, then beat in eggs one at a time. Stir in sour cream and heavy cream until smooth.
• Assemble the cheesecake: Pour half of the cheesecake filling over the crust. Drop spoonfuls of blueberry sauce on top and swirl with a knife. Repeat with the remaining filling and blueberry sauce.
• Bake for 55-60 minutes, until the edges are set, and the center is slightly jiggly. Let cool, then refrigerate for at least 4 hours or overnight.
• Serve chilled with extra blueberry swirl on top if desired.