Lemon Blueberry Cheesecake - cooking recipe

Ingredients

VANILLA WAFER CRUST
4 cups vanilla wafers (or 2 3/4 cups wafer crumbs)
1/2 cup butter, melted
1/2 teaspoon ground nutmeg
LEMON FILLING
2/3 cup granulated sugar
4 large eggs
24 ounces blocks cream cheese, chopped & softened
2/3 cup full fat sour cream
1/3 cup lemon juice
1 tablespoon finely grated lemon zest
BLUEBERRY TOPPING
2 cups fresh blueberries (or frozen & thawed)
1/3 cup granulated sugar
2 teaspoons water
1 tablespoon cornstarch

Preparation

CRUST: Process wafers in food processor or blender until fine crumbs; combine with remaining ingredients in a medium bowl.
Press evenly in the bottom of a greased 9 inch spring form pan; chill for an hour.
FILLING: Beat sugar & eggs in a large bowl until thick & pale; add next 4 ingredients, beat until well combined & pour over crust, spreading evenly.
Bake in preheated 325F oven for 1 to 1/1/4 hours until centre is almost set.
Run a knife around the inside edge of the pan to allow the cheesecake to settle evenly; let stand in the pan on a wire rack until completely cooled.
TOPPING: Combine berries & sugar in a heavy saucepan; heat & stir on medium for 5 to 7 minutes to dissolve sugar.
Reduce heat to medium-low and simmer for another 5 minutes to release juice from the berries.
Combine the water & corn starch in a small cup until smooth; add to blueberry mixture, stir until thickened and allow to cool.
ASSEMBLY: Pour topping over cheesecake in pan & smooth the top; Cover & chill for at least 6 hours & preferably overnight.