Preheat oven to 325 degrees. Line one baking sheet with foil and line one 9 inch spring form with parchment paper and spray lightly with nonstick spray, set aside.
First you are going to want to make your blueberry swirl and topping so it can cool while you make the cheesecake crust and batter
Blueberry Swirl and topping
2 tsp cornstarch
1 tsp lemon juice
1 Tbsp warm water
2 cups frozen(defrosted) or fresh blueberries
2 Tbsp sugar
In a small bowl stir cornstarch, lemon juice and warm water until you have a paste, set aside. In a pot add blueberries and sugar, over medium heat, warm blueberries and sugar until the blueberries begin to release there juices,stirring constantly should take about 3-5 minutes. Stir in your cornstarch paste continuing to stir for another 2-3 minutes. Remove from heat and strain juice into a bowl and separating the cooked berries. The juice will now become your swirl and the berries will become you topping (if you have any juice left after swirling, just stir it back in with your berries and set berries in fridge overnight to use as your topping) Let juice (swirl) cool while you make the cheesecake batter.
2 cups graham cracker crumbs
2 Tbsp sugar
1/2 cup butter,melted
In a medium bowl toss graham cracker crumbs and sugar together, add melted butter and stir until all crumbs are moistened. With the back of a spoon press crumb mixture about 1/4 of an inch up sides of already prepared spring form pan and then press the rest into the bottom of the pan. Place crust in the freezer while you prepare the batter.
32 ounces cream cheese, room temperature
1-1/3 cups sugar
2 Tbsp cornstarch
2 Tbsp vanilla
3 eggs, room temperature
1 cup sour cream
In the bowl of mixer whip cream cheese until fluffy. Add sugar, cornstarch and vanilla and continue to beat until combined well, turn mixer all the way down to lowest speed and add eggs one at a time mixing just until combined. With a rubber spatula stir in sour cream. Pour batter into your already prepared crust, now you are ready to Swirl!!
Using a teaspoon drop teaspoons of your blueberry juice on to the top of your cheesecake batter, once you have your blueberry juice on top of the batter use a butter knife or wooden skewer to swirl the blueberry juice into the top of the cheesecake. Once your cheesecake is swirled place on top of already prepared baking sheet and bake at 325 degrees for 75-80 minutes or until cheesecake is just slightly jigglie in the center. Remove from oven and let cool for 15 minutes. After 15 minutes rum knife around edge of cheesecake and then continue to cool for another 45 minutes.
After your cheesecake has cooled on the counter for 45 minutes, place in fridge and let set overnight.
When you are ready to serve…remove cheesecake from spring form pan and place on a cake board, and top with your already prepared the day before blueberries. Keep refrigerated until ready to serve and ENJOY!!