Pioneer Woman Blueberry Cheesecake

Directions

• Prep the pan: Preheat the oven to 325°F and wrap heavy-duty foil around the bottom and sides of a 9-inch springform pan. Then spray the inside lightly with nonstick cooking spray.
• Bake the crust: Stir together 2 cups graham cracker crumbs, 1/2 cup melted salted butter and 2 tablespoons granulated sugar in a medium bowl. Press it into the bottom and 1 inch up the sides of the pan, then bake for 10 to 12 minutes until golden brown.
• Cool the crust: Set the pan on a wire rack and let the crust cool completely, about 30 minutes. A warm crust would melt the filling, so don't rush this.
• Beat the filling: Beat four 8-ounce packages of room temperature cream cheese on medium speed with a paddle attachment for about 2 minutes until no lumps remain. Add 1/2 cup sour cream, 1 1/4 cups granulated sugar, 2 tablespoons flour and 1/2 teaspoon salt, then beat for about 1 minute until smooth and creamy.
• Add the eggs: Scrape down the sides and bottom of the bowl, then add 4 room temperature eggs one at a time on low speed. Mix just until combined after each one, scraping the bowl as needed.
• Fold in the berries: Stir in 1 tablespoon vanilla extract, 1 tablespoon lemon juice and 2 teaspoons lemon zest. Then fold in 1 cup blueberries.
• Set up the water bath: Pour the filling into the springform pan and set it in a large roasting pan. Place both pans in the oven, then quickly pour hot water into the roasting pan until it comes about halfway up the foil, taking care not to splash the cheesecake.
• Bake the cheesecake: Bake for 1 hour 20 minutes to 1 hour 30 minutes, until the sides are set and the center just barely jiggles when you shake the pan. Turn the oven off, crack the door and leave the cheesecake inside for 15 minutes.
• Cool and chill: Lift the cheesecake out of the water bath, remove the foil and set it on a wire rack to cool to room temperature, about 2 hours. Then refrigerate for at least 8 hours so it chills completely.
• Cook the topping: Combine 3 cups blueberries, 1/4 cup granulated sugar, 1 tablespoon lemon juice and a pinch of kosher salt in a medium saucepan over medium heat. Cook, stirring often, for 12 to 15 minutes until some berries break down and the sauce thickens.
• Cool the topping: Remove the pan from the heat and let the sauce cool to room temperature, about 1 hour. Then cover and refrigerate until you're ready to serve.
• Top and serve: Run a thin knife along the edge of the pan before removing the sides. Spoon the blueberry topping over the cheesecake just before serving.