Perfect cheesecake with blueberry sauce

Ingredients:

Warp:

• 2 tbsp finely chopped whole grain crackers (about 180 gr.)
• 1/2 tsp ground cinnamon
• 110 g melted unsalted butter

Filling:

• 450 g softened cream cheese
• 3 eggs
• 1 cup (190 g) sugar
• 0.5 l (250 g) sour cream
• Zest of 1 lemon
• A little vanilla extract
• Warm Lemon Blueberry Sauce, see recipe below

Warm Lemon Blueberry Sauce:

• 0.5 l (200 g) blueberries
• Zest and juice of 1 lemon
• 2 tablespoons of sugar

Preparation:

1. For the base:
   
   Preheat oven to 160°C.
2. In a bowl, mix the ingredients with a fork until moistened. Lightly spray the bottom and sides of an 8-inch springform pan with cooking spray.
3. Place the crushed cookies and butter into the pan and, using the bottom of a measuring cup or the flat bottom of a glass, press the crumbs down to form a 2.5 cm (1 inch) bottom and sides. Refrigerate the pan for 5 minutes.
4. For the filling:
   
   In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of lumps. Add the eggs one at a time and continue beating slowly until combined. Gradually add the sugar and beat until creamy, 1-2 minutes.
5. Add sour cream, lemon zest, and vanilla extract. Periodically scrape down the sides of the bowl and beaters. The batter should be well-blended, but not overly soaked. Pour the filling onto the crust and smooth the surface with a spatula.
6. Place the cheesecake pan on a large piece of aluminum foil and fold the edges around it. Place the pan in a large baking dish. Pour boiling water into the baking dish until it's halfway up the pan. The foil will prevent water from seeping into the pan. Bake for 45 minutes. The cheesecake should have a slight wobble in the center (it will set after cooling), so be careful not to overcook it. Let cool in the pan for 30 minutes. Refrigerate, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Remove from the pan and transfer to a cake plate. Use a spatula to spread a layer of the warm lemon-blueberry sauce over the surface.
7. Slice the cheesecake with a thin, serrated knife, dipping it in hot water. Wipe dry after each cut.
8. Warm Lemon Blueberry Sauce:
   
   Combine all ingredients in a small saucepan and simmer over medium heat for 5 minutes, or until the berries are slightly softened. Cool before spreading on the cheesecake.
   
   Exit: 6 servings