Instructions:

• Step 1: Prepare the Crust - In a mixing bowl, combine the graham cracker or vanilla wafer crumbs with 3 tablespoons of sugar. Drizzle in the melted butter and mix until everything is well combined and resembles wet sand. Press this mixture firmly into the bottom of your springform pan to form a solid crust. Set aside.
• Step 2: Make the Blueberry Swirl - In a small saucepan over medium heat, combine the fresh blueberries, 2 tablespoons of sugar, and 2 tablespoons of lemon juice. Cook for about 5-7 minutes until the blueberries break down and the mixture thickens slightly. Remove from heat and set aside to cool.
• Step 3: Prepare the Cheesecake Filling - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in 1 cup of sugar and continue to mix until fully incorporated. Add the vanilla extract and mix again. One at a time, add the eggs, beating after each addition until smooth. Finally, fold in the sour cream until just combined.
• Step 4: Assemble the Cheesecake - Pour half of the cheesecake filling over the crust in the springform pan. Using a spoon, drop spoonfuls of the blueberry mixture over the filling. Use a knife or a skewer to swirl the blueberry mixture into the cheesecake batter lightly. Pour the remaining cheesecake filling on top and repeat the swirling process with the remaining blueberry mixture.
• Step 5: Bake the Cheesecake - Preheat your oven to 325°F (163°C). Bake the cheesecake in the preheated oven for about 60-70 minutes or until the edges are set and the center is slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool in the oven for about an hour.
• Step 6: Chill and Serve - Once the cheesecake has cooled, refrigerate it for at least 4 hours, preferably overnight. This will help it set perfectly. When you’re ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake and enjoy each delightful piece of Blueberry Swirl Cheesecake!