10 Tbsp. Country Cream butter
6 Tbsp. lemon juice
2¼ c. graham cracker crumbs
2 Tbsp. lemon zest
1 c. + 7 Tbsp. sugar, divided
5 Eggland’s Best eggs, divided
24 oz. Philadelphia cream cheese
3½ c. blueberries, divided
3 Tbsp. all purpose flour
1 Tbsp. cornstarch
₃⁄₄ c. Daisy sour cream
1 c. Longmont Dairy whipping cream

Crust: Line bottom of 9-inch springform pan with parchment paper and grease sides. Melt butter and combine with graham cracker crumbs and 3 tablespoons sugar. Press the mixture into bottom and up sides of the springform pan. Bake the crust for 10 minutes at 325°. Set aside to cool.

Cheesecake: In a large bowl, beat cream cheese, 1 cup sugar, and flour on low speed until completely combined and smooth. Add sour cream, lemon juice, and lemon zest and mix on low speed until well combined.

Add 3 eggs one at a time, mixing slowly after each addition, then add 2 egg yolks and mix. Gently stir 1½ cups blueberries into the batter.

Pour cheesecake batter into crust and place springform pan, covered with aluminum foil to prevent leaking, inside a larger pan. Fill outside pan with warm water halfway up springform pan but below aluminum foil. Bake 1 hour 15 minutes at 300°. The center should be set, but still jiggly.

To prevent cracking, turn off oven and leave door closed for 30 minutes after baking, then crack the oven door 30 minutes to continue cooling. Remove pan from aluminum foil and cool completely in the refrigerator.

Topping: Combine ¼ cup sugar, cornstarch and 2 teaspoons water in a medium saucepan. Stir over medium heat until mixture is wet and sugar begins to melt. Add 2 cups blueberries and continue cooking until they start to soften and the juice has begun to thicken. Refrigerate until cool.

Place cheesecake on a serving plate and remove springform pan. Serve with the blueberry topping and whipped cream.