Preparation Steps

• Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
• Make the crust: In a bowl combine graham cracker crumbs, 2 tablespoons sugar and melted butter until evenly moistened. Press the mixture firmly into the bottom and slightly up the sides of the prepared pan.
• Bake the crust for 8 to 10 minutes until set and slightly golden. Remove from oven and let cool while preparing the filling.
• Prepare the filling: In a large bowl, beat room-temperature cream cheese until smooth. Add 1 cup sugar and the salt, and beat until creamy and well combined.
• Beat in the sour cream, vanilla extract and lemon zest until smooth. Add the eggs one at a time, mixing just until combined after each addition—do not overmix.
• Pour the filling over the cooled crust and smooth the top. Place the springform pan on a baking sheet and bake at 325°F (160°C) for 50 minutes, until the edges are set and the center is slightly jiggly.
• Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour to minimize cracking, then transfer to a wire rack to cool completely.
• Make the blueberry topping: In a small saucepan combine 2 cups fresh blueberries, 0.25 cup sugar, lemon juice and the cornstarch slurry. Cook over medium heat, stirring, until the mixture thickens and the berries release their juices, about 4 to 6 minutes. Remove from heat and cool slightly.
• Once the cheesecake is cooled, spoon the blueberry compote over the top. Chill the cheesecake in the refrigerator at least 4 hours or overnight before serving. Garnish with additional fresh blueberries if desired.