Instructions

• Preheat the oven to 350°F and place a rack in the middle position.
• In a bowl, stir together the graham cracker crumbs, 1 Tbsp sugar and the 6 Tbsp melted unsalted butter until evenly moistened. Pour the mixture into a springform pan (one whose sides loosen and the bottom comes out). Use a large spoon or the bottom of a measuring cup to press the crumbs firmly and evenly across the bottom of the pan.
• Bake the crust for 8 minutes. Remove from the oven and let the crust cool to room temperature. Increase the oven temperature to 450°F while you prepare the filling.
• In the bowl of an electric mixer fitted with the paddle attachment (or using an electric hand mixer), beat the 2 ½ lb cream cheese and 1 ½ cups sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down the bowl and paddle as needed to avoid lumps.
• Reduce mixer speed to medium and add the 7 whole large eggs one at a time, mixing until each egg is incorporated before adding the next.
• Reduce the speed to low and add the 1/4 cup sour cream and 1 1/2 tsp vanilla extract. Mix until smooth and fully combined, scraping the bowl once more.
• Pour the cream cheese filling into the cooled crust and smooth the top. Gently tap the pan on the counter a few times to release any large air bubbles.
• Bake at 450°F for 15 minutes. Without opening the oven door, immediately reduce the oven temperature to 225°F and continue baking for 1 hour 5 minutes to 1 hour 15 minutes, until the center is almost set (the center should still have a slight jiggle but not be liquid).
• Remove the cheesecake from the oven and let it cool to room temperature on the counter. Once at room temperature, refrigerate the cheesecake until fully chilled.
• When ready to serve, carefully run a butter knife around the inside edge of the pan, unlatch the springform ring and remove the sides. Leave the cheesecake on the pan base for serving or transfer gently to a serving plate.
• To make the blueberry topping: in a medium saucepan over medium heat, whisk the 2 tsp corn starch into the 1/4 cup water until dissolved. Add the 2 Tbsp sugar and 1 Tbsp lemon juice and heat, stirring, until the mixture just begins to thicken. Add the 4 cups frozen blueberries and cook, stirring occasionally, until the mixture is lightly bubbly and the sauce has thickened slightly. Do not boil.
• Remove the blueberry topping from the heat and let it cool to room temperature. Spread the cooled topping over the chilled cheesecake when ready to serve. The sauce can be made ahead and stored chilled, then brought to room temperature before spreading.