Serves 8 to 10
Vegetable-oil cooking spray
6 tablespoons unsalted butter, melted
2 cups graham cracker crumbs
3 tablespoons sugar
1/4 teaspoon ground cinnamon
Pinch of salt
16 ounces cream cheese, room temperature
16 ounces sour cream
1 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
Boiling water, for roasting pan
Makes enough for 1 cheesecake
1 1/2 pints (3 cups) blueberries
3/4 cup sugar
2 tablespoons unsalted butter
2 tablespoons lemon juice
1 tablespoon cornstarch
1. Make the crust: Preheat oven to 325 degrees. Coat a 9-inch springform pan with cooking spray. Wrap exterior of pan (including base) with foil.
2. Stir together butter, graham cracker crumbs, sugar, cinnamon, and salt. Press mixture firmly into bottom and 3 inches up sides of pan. Refrigerate 15 minutes.
3. Make the filling: Beat cream cheese with a mixer on medium speed until fluffy. Reduce speed to low, and add sour cream, sugar, eggs and vanilla. Beat until well combined (do not overmix). Pour into chilled crust.
4. Set springform pan in a large, shallow roasting pan. Place in oven. Carefully ladle enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, about 1 hour, 15 minutes. Transfer roasting pan to a wire rack. Let cake cool in roasting pan 30 minutes. Remove cheesecake from roasting pan, and refrigerate, uncovered, at least 8 hours (or overnight).
Run a knife around edge of cake, and unmold. Spoon topping over cake.
1. Combine all ingredients in a saucepan over medium-high heat. Bring to a simmer, and cook until berries break down, about 4 minutes. Let cool, then refrigerate, covered, until cold (or up to 3 days).