Directions:
Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
In a medium bowl, mix graham cracker crumbs and melted butter. Press mixture firmly into the bottom of the prepared pan to form a crust.
In a saucepan, combine 2 cups blueberries, 3/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens, about 10 minutes. Set aside to cool.
In a large mixing bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth. Add eggs one at a time, beating well after each addition.
Stir in the sour cream until just combined.
Pour half of the cream cheese mixture over the crust. Spoon half of the blueberry mixture over the cream cheese layer. Repeat layers.
Swirl the top with a knife for a marbled effect.
Bake for 60-70 minutes or until the center is set. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours or overnight.
Garnish with fresh blueberries and mint leaves before serving.
Prep Time: 30 minutes | Cooking Time: 70 minutes | Total Time: 1 hour 40 minutes
Kcal: 450 kcal | Servings: 12 servings
