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Ingredients
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Crust
Filling
Method
Crust Preparation
Make the Gingersnap Crust
Preheat the oven to 350°F (175°C). In a mixing bowl, combine the crushed gingersnap cookies, melted butter, and granulated sugar. Mix until the crumbs are fully coated. Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.
Filling Preparation
Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the sour cream, fresh lemon juice, and lemon zest, mixing until well combined. Add the eggs, one at a time, mixing just until incorporated. Gently fold in the blueberries.
Assembly and Baking
Combine and Bake
Pour the cheesecake filling into the cooled gingersnap crust. Spread it evenly and smooth the top. Bake in the preheated oven for 40-45 minutes, or until the center is set and the edges are slightly puffed. Remove from the oven and allow to cool at room temperature, then refrigerate for at least 4 hours before serving.