Cheesecake Recipe

Prepare pan

Preheat oven to 325°F (160°C). Grease the bottom and sides of a 9-inch (23 cm) springform pan and line the bottom with parchment paper.

Crush Oreos to fine crumbs using a food processor or by placing in a zip-top bag and pounding with a rolling pin until you have about 2 cups of fine crumbs.

Melt the butter and stir together with the Oreo crumbs and 1 tablespoon granulated sugar until evenly moistened.

Press the crumb mixture firmly and evenly into the bottom (and about 1/2 inch up the sides if desired) of the prepared springform pan using the bottom of a measuring cup or glass.

Bake the crust for 8 minutes, then remove from oven and set aside to cool while you prepare the filling.

Lower oven temperature to 300°F (150°C) after crust is par-baked.

Beat the room-temperature cream cheese in a large mixing bowl or stand mixer fitted with the paddle attachment on medium-low speed until very smooth and free of lumps, about 2–3 minutes. Scrape the bowl as needed.

Add 3 tablespoons granulated sugar and continue to beat until incorporated and smooth, about 1 minute.

Beat in sour cream and vanilla extract until combined, scraping the bowl so the mixture is homogeneous.

Add eggs one at a time on low speed, mixing just until each egg is incorporated. Do not overbeat — stop when the batter is smooth and slightly glossy.

If using, sprinkle the tablespoon of flour over the batter and fold in gently (this helps stabilize the cheesecake and reduce cracking).

Pour the filling over the cooled Oreo crust and smooth the top with an offset spatula.

Optional: To reduce cracking, bake the cheesecake in a water bath. Wrap the outside of the springform pan with two layers of heavy-duty foil to seal. Place the wrapped pan in a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

Bake at 300°F (150°C) for 50–65 minutes, or until the edges are set and the center still slightly jiggles when gently shaken. Total time depends on oven and pan; check at 50 minutes.

Turn off the oven, crack the oven door open, and let the cheesecake cool in the oven for 1 hour to reduce the risk of cracking.

Remove cheesecake from the oven and water bath (if used). Run a thin knife around the edge of the cake to loosen it from the pan. Allow to cool to room temperature on a wire rack, then refrigerate for at least 6 hours or overnight until fully set.

Place 2 cups blueberries, 4 tablespoons granulated sugar, and 1 tablespoon lemon juice in a small saucepan over medium heat.

Cook, stirring occasionally, until the blueberries release their juices and begin to break down, about 6–8 minutes. For a chunkier topping, mash lightly with a spoon. For a smooth puree, continue cooking until very soft.

If you want a thinner pourable puree: transfer half the mixture to a blender or use an immersion blender and puree until smooth. If you desire a thicker sauce: mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry and stir it into the simmering blueberry mixture. Cook for 1–2 more minutes until slightly thickened.

Taste and adjust sweetness or lemon as desired. Remove from heat and let cool to room temperature; the puree will thicken slightly as it cools.

Reserve about 1/2 cup of the cooled blueberry puree to swirl into the cheesecake batter before baking (optional). To swirl: drop spoonfuls of puree evenly over the top of the poured filling and gently swirl with a skewer or butter knife in a few figure-8 motions, taking care not to overmix.

Once the cheesecake is fully chilled, spread the remaining cooled blueberry puree over the top or spoon it decoratively down the center. Garnish with fresh blueberries as desired.

Carefully remove the chilled cheesecake from the springform pan and transfer to a serving plate.

Dust with powdered sugar if desired and arrange fresh blueberries on top.

Slice with a sharp knife dipped in hot water and wiped dry between cuts for clean slices. Serve chilled.