Ingredients:
• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 tablespoon lemon zest
• ¼ cup lemon juice
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 1 cup blueberries
• 2 tablespoons powdered sugar
Directions:1. Preheat the oven to 325°F (163°C). 
2. In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of a greased 9-inch springform pan to form the crust.
3. In a separate mixing bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in lemon zest, lemon juice, and vanilla extract. Finally, fold in the sour cream.
4. Pour the cheesecake batter over the crust in the springform pan. Smooth the top with a spatula.
5. Bake for 45-50 minutes, or until the center is set and the edges are lightly golden. Remove from the oven and let it cool to room temperature.
6. In a small saucepan, heat the blueberries and powdered sugar over medium heat until the blueberries burst and release their juices. Stir occasionally. Remove from heat and let it cool slightly.
7. Carefully remove the cooled cheesecake from the springform pan and transfer it to a serving plate. Pour the blueberry topping over the cheesecake.
8. Refrigerate for at least 4 hours, or overnight, to set the cheesecake.
9. Slice and serve the delectable Lemon Soufflé Cheesecake with a smile! Enjoy!
