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For the Crust:
For the Blueberry Cheesecake Filling:
For the Blueberry Topping:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter or non-stick cooking spray.
In a medium bowl, combine the graham cracker crumbs, melted butter, and 1/4 cup granulated sugar. Press the mixture into the bottom of the prepared springform pan to form an even crust. You can use the back of a spoon to help pack it down. Bake the crust in the preheated oven for 10 minutes, then remove and let it cool.
In a large mixing bowl, beat the cream cheese and 1 cup of granulated sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract, sour cream, and freeze-dried blueberry powder until fully combined.
Pour the blueberry cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Bake the cheesecake in the preheated oven for about 1 hour, or until the edges are set, and the center is slightly jiggly. Turn off the oven and let the cheesecake cool in the oven for 1 hour with the door slightly ajar.
Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate the cheesecake for at least 4 hours or overnight.
In a saucepan, combine the fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the blueberries break down and the mixture thickens, about 10 minutes. Remove from heat and let it cool.
Once the cheesecake is thoroughly chilled, spread the blueberry topping evenly over the surface.
Carefully run a knife around the edge of the springform pan to loosen the cheesecake, then release the sides of the pan.
Slice and serve your delicious blueberry cheesecake with freeze-dried blueberry powder. Enjoy!