– In a small saucepan, combine the blueberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries start to release their juices, about 5 minutes.
– Add the cornstarch mixture and continue to cook until the sauce thickens, about 2 minutes.
– Remove from heat and let the blueberry sauce cool to room temperature.
3. **Prepare the Cheesecake Filling:**
– In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
– Add the sugar and beat until well combined.
– Beat in the eggs, one at a time, until just combined. Mix in the vanilla extract, sour cream, and heavy cream until smooth.
4. **Assemble the Cheesecake:**
– Pour the cheesecake filling over the cooled crust, spreading it out evenly.
– Drop spoonfuls of the blueberry sauce onto the cheesecake batter. Use a knife or skewer to gently swirl the blueberry sauce into the cheesecake batter to create a marbled effect.
5. **Bake the Cheesecake:**
– Place the springform pan on a baking sheet to catch any drips.
– Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is almost set but still slightly jiggly.
– Turn off the oven, crack the oven door slightly, and let the cheesecake cool in the oven for 1 hour to prevent cracking.
– Remove the cheesecake from the oven and let it cool completely at room temperature.
6. **Chill and Serve:**
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