Lemon Cheesecake with Blueberry Sauce

Directions

1. 1
   In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.
2. 2
   Pour the crumbs into the pan and, using the bottom of a measuring cup, press the crumbs down into the base and up the sides. Freeze for 5 minutes.
3. 3
   Using an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps.
4. 4
   Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.
5. 5
   Add sour cream, lemon zest, and vanilla. Scrape down the sides of the bowl as needed. The batter should be well-mixed but not over-beaten.
6. 6
   Pour the filling into the crust-lined pan and smooth the top with a spatula.
7. 7
   Bake for 45 minutes. Turn off the oven and let cool in the oven for 30 minutes.
8. 8
   Transfer to the refrigerator, loosely covered, for at least 4 hours.
9. 9
   In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly.
10. 10
    Let cool for a few minutes before spooning over the cheesecake.