In a small saucepan, combine blueberries, ¼ cup sugar, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let cool slightly.
Assemble
Pour the cream cheese mixture over the crust. Drop spoonfuls of the blueberry topping over the filling, then use a knife or skewer to gently swirl for a marbled effect.
Bake
Bake for 60–70 minutes, until the edges are set and the center jiggles slightly when shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour (optional, helps prevent cracking). Then transfer to a wire rack to cool completely.
Chill
Refrigerate for at least 4 hours, preferably overnight, before serving.
Serve
Run a knife around the edge of the pan before releasing the springform. Slice and enjoy.
¼ cup granulated sugar
¼ cup unsalted butter, melted
Cheesecake Filling
-
24 oz cream cheese, softened
-
1 cup granulated sugar
-
1 tsp vanilla extract
-
4 large eggs
Blueberry Topping
-
2 cups fresh blueberries
-
¼ cup granulated sugar
-
2 tsp cornstarch
