Spring is almost here🌿💜 Lemon Blueberry Cheesecake For the crust: - 12 whole graham cracker rectangles (6 ounces) - 5 tablespoons unsalted butter For the Batter - 4 x 8-ounce packages cream cheese, room temperature - 1 cup granulated sugar - 3/4 cup heavy whipping cream - 4 tbsp corn starch - 2 large eggs, room temperature - 2 teaspoons pure vanilla extract - Zest of 1 lemon - Freshly squeezed 1 lemon juice -1 cup fresh blueberries Topping 2 cups fresh or frozen blueberries 1/2 cup sugar 2 tbsp water 1 tbsp corn starch 2 tbsp lemon juice Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Wrap foil securely around pan. Place on a baking sheet. Bake for 10 min. Cool on a wire rack. Reduce the heat to 300 F. Using a food processor, pulse the graham crackers into crumbs. In a small bowl, mix cracker crumbs and butter; press on the bottom of prepared pan. For filling: in a large bowl, beat cream cheese and ...