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Instructions
1️⃣ Preheat the Oven
Preheat your oven to 325°F (165°C).
2️⃣ Prepare the Crust
In a bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter.
Press the mixture firmly into the bottom of a 9-inch springform pan. Set aside.
3️⃣ Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, 1 cup sugar, and vanilla extract until smooth and creamy.
Add the eggs, one at a time, beating well after each addition.
4️⃣ Make the Blueberry Swirl
In a small saucepan, combine the blueberries, ¼ cup sugar, and cornstarch.
Cook over medium heat, stirring occasionally, until the mixture thickens into a compote. Remove from heat and let cool slightly.
5️⃣ Assemble the Cheesecake
Pour the cream cheese mixture over the prepared crust in the pan.
Drop spoonfuls of the blueberry mixture over the top.
Use a knife to gently swirl the blueberry into the cheesecake filling to create a marbled effect.
6️⃣ Bake
Bake for 60–70 minutes, or until the center is almost set.
Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour.
7️⃣ Chill and Serve
Allow the cheesecake to cool completely before removing it from the pan.
Refrigerate for at least 4 hours (overnight is best) before serving.
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