Lemon Blueberry Cheesecake

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

1/4 cup granulated sugar

For the blueberry-infused cream cheese:

16 ounces cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1/2 cup blueberry puree

For the lemon cream:

1 cup heavy cream

2 tablespoons lemon zest

1/4 cup lemon juice

1/4 cup granulated sugar

For the lemon glaze:

1/2 cup lemon juice

1 tablespoon cornstarch

1/4 cup sugar

2 tablespoons lemon zest

Directions:
Combine graham cracker crumbs, melted butter, and sugar; press into the bottom of a springform pan. Chill for 30 minutes. Beat cream cheese, powdered sugar, and vanilla until smooth, fold in blueberry puree. Spread over crust.
Whip heavy cream with lemon zest, juice, and sugar until stiff peaks form, layer over the cream cheese mixture.

For glaze, mix lemon juice and cornstarch in a saucepan, add sugar and zest. Cook until thickened. Cool and pour over lemon cream. Chill cheesecake for at least 4 hours. Serve with whipped cream, additional blueberries and lemon zest garnish.