Blueberry Cheesecake

Directions

1. 1
   The crust: in a bowl, stir together the crumbs and sugar; add in the melted butter.
2. 2
   Stir until well combined; press crumb mixture evenly onto the bottom of a greased 9-inch springform pan; set aside.
3. 3
   The filling: in a big bowl, combine the cream cheese, sugar, and cornstarch; beat with an electric mixer until smooth.
4. 4
   Add in eggs and egg yolk one at a time, beating well after each addition.
5. 5
   Stir in whipping cream, vanilla, and lemon peel.
6. 6
   Fold in blueberries; pour the cream cheese mixture over the crust.
7. 7
   Bake in preheated 350 oven for 15 minutes; decrease temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
8. 8
   Remove the cake from the oven and run a knife around the inside edge of the pan.
9. 9
   Chill, uncovered, overnight.
10. 10
    *I always bake cheesecake in a water-bath; this method is untried by me, so proceed at your own risk.