Ingredients
2 c. blueberries
2 tbsp. granulated sugar
2 tsp. sugar
9 graham crackers, finely crushed (about 1 1/4 c)
6 tbsp. melted butter
1/4 c. granulated sugar
4 (8-oz.) blocks cream cheese, room temperature
1 c. granulated sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 c. sour cream
2 tbsp. all-purpose flour
1/4 tsp. kosher salt
1/2 c. packed brown sugar
1/2 c. all-purpose flour
1/2 c. old fashioned oats
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
6 tbsp. butter, softened
Preparation
Step 1Make blueberry puree: Preheat oven to 325°. In a small food processor, blend blueberries, sugar, and lemon juice until no large chunks remain. Scrape mixture into a small saucepan and place over bring to a boil over medium heat. Boil, stirring frequently, until slightly reduced (should have 1 cup puree), about 5 minutes. Remove from heat and let cool.Step 2Make topping: In a medium bowl, combine brown sugar, flour, oats, cinnamon, and salt, then cut in butter with a fork or pastry cutter. Set aside.Step 3Make crust: In a large bowl, mix together graham cracker crumbs, melted butter, and sugar, until mixture resembles wet sand. Press into bottom and up sides of an 9" springform pan. Step 4Make cheesecake: In a large bowl, beat cream cheese and sugar until no lumps remain. Add eggs and vanilla. Add sour cream, flour, and salt and beat until just combined. Fold in blueberry puree. Pour mixture over crust. Scatter an even layer of the oat topping over the cheesecake.Step 5Wrap bottom of pan in aluminum foil and place in a large roasting pan. Pour in enough boiling water to come halfway up the baking pan. Step 6Bake until center of cheesecake only slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour. Cool completely at room temperature, then refrigerate until chilled.
