3 (8-ounce) packages cream cheese, cubed and softened
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs, room temperature
¾ cup sour cream, room temperature
¼ cup heavy whipping cream, room temperature
Blueberry Sauce (recipe follows)
Instructions
Preheat oven to 350°. Spray bottom of a 9-inch springform pan with baking spray with flour. Line bottom of pan with parchment paper.
In a large bowl, stir together graham cracker crumbs, melted butter, 3 tablespoons sugar, and ¼ teaspoon salt until well combined; using a small straight-sided measuring cup, press crumb mixture into bottom of prepared pan.
Bake until set and fragrant, 10 to 12 minutes. Let cool on a wire rack for 30 minutes. Wrap bottom and sides of pan in a double layer of heavy-duty foil. Position oven rack in bottom third of oven. Reduce oven temperature to 325°.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese at medium speed until smooth and creamy, 2 to 3 minutes, stopping to scrape sides of bowl. Add flour, vanilla, remaining 1½ cups sugar, and remaining ¼ teaspoon salt; beat at low speed just until combined. Increase mixer speed to medium, and beat until well combined, 1 to 2 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. Add sour cream and cream; beat at medium-low speed until well combined, 1 to 2 minutes, stopping to scrape sides of bowl.
Spray sides of prepared pan with baking spray with flour. Pour batter onto prepared crust, spreading into an even layer with a small offset spatula. Spoon 6 tablespoons Blueberry Sauce, ½ tablespoon at a time, on top of batter. Using a knife and being careful not to touch crust, swirl sauce into batter. Cover and refrigerate remaining Blueberry Sauce.
Carefully place springform pan in a large roasting pan. Place roasting pan in oven, and add hot water to come 1 inch up sides of springform pan.
Bake until edges are set, top looks dry, center is almost set, and an instant-read thermometer inserted in center registers 150° to 155°, 1 hour and 35 minutes to 1 hour and 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 1½ to 2 hours.
Refrigerate cheesecake in pan on a wire rack overnight, loosely covering with foil only when completely cool to prevent condensation from forming on top.
Carefully remove chilled cheesecake from pan, and transfer to a serving plate. Use a warm dry knife to slice when ready to serve. Serve with remaining Blueberry Sauce.
Recipe by Louisiana Cookin' at https://louisianacookin.com/blueberry-swirl-cheesecake/